Oatmeal Orange Shortbread Squares
This recipe makes 40 servings
|Per square: about||-|
|total fat||7 g|
|sat. fat||4 g|
- Portion size: 40
Oatmeal adds nuttiness and texture to a big pan of crisp squares.
- 1-1/2 cups 1-1/2cupsbutter, softened
- 1 cup 1cuppacked brown sugar
- 4 tsp 4tspgrated orange rind
- 1 tsp 1tspvanilla
- 3 cups 3cupsall-purpose flour
- 1-1/2 cups 1-1/2cupsquick-cooking rolled oats
- 2 tbsp 2tbspgranulated sugar
Line bottom and sides of 15- x 10-inch (38 x 25 cm) rimmed baking sheet with parchment paper or grease; set aside.
In bowl, beat butter with brown sugar until fluffy; beat in orange rind and vanilla. Stir in flour and rolled oats. Pat into prepared pan; score into squares. Sprinkle with granulated sugar.
Bake in centre of 325°F (160°C) oven until lightly browned, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Cut into squares. Let cool completely in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: January 2004