Tested till perfect Oatmeal Orange Shortbread Squares

Oatmeal Orange Shortbread Squares

Oatmeal adds nuttiness and texture to a big pan of crisp squares.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2004

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40


  • 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
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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.)

Nutritional Information Per square: about

cal 130 pro 2g total fat 7g sat. fat 4g
carb 15g fibre 1g chol 22mg sodium 73mg

% RDI:

calcium 1 iron 5 vit A 6 folate 6
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