Oatmeal Orange Shortbread Squares
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 130130 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 15 g15g carb |
| fibre | 1 g1g fibre |
| chol | 22 mg22mg chol |
| sodium | 73 mg73mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 66 vit A |
| folate | 66 folate |
Oatmeal adds nuttiness and texture to a big pan of crisp squares.
Ingredients
- 1-1/2 cups butter , softened1-1/2 cups butter, softened
- 1 cup packed brown sugar 1 cup packed brown sugar
- 4 tsp grated orange rind 4 tsp grated orange rind
- 1 tsp vanilla 1 tsp vanilla
- 3 cups all-purpose flour 3 cups all-purpose flour
- 1-1/2 cups quick-cooking rolled oats 1-1/2 cups quick-cooking rolled oats
- 2 tbsp granulated sugar 2 tbsp granulated 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
- Keywords : Bake; Christmas; Make-Ahead; Oats; Oranges; Kid-Friendly; Brown sugar; Flour; Butter;
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