Oatmeal Orange Shortbread Squares
Oatmeal adds nuttiness and texture to a big pan of crisp squares.
Servings: 40
Ingredients:
| 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% |
-
1-1/2 cups (375 mL) butter, softened
1 cup (250 mL) packed brown sugar
4 tsp (20 mL) grated orange rind
1 tsp (5 mL) vanilla
3 cups (750 mL) all-purpose flour
1-1/2 cups (375 mL) quick-cooking rolled oats
2 tbsp (25 mL) 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.)
Additional Information
Source
Canadian Living Magazine: January 2004
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