Oatmeal Orange Shortbread Squares
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 130 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 6 |
| folate | 6 |
- Portion size: 40
Oatmeal adds nuttiness and texture to a big pan of crisp squares.
Ingredients
- 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
Preparation
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
