Ingredients for Brown Sugar And Oatmeal Shortbread
- Unbleached All Purpose Flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- Ground Cinnamon
- Unsalted Butter
- Light Brown Sugar
- Old Fashioned Oatmeal
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Brown Sugar And Oatmeal Shortbread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Brown Sugar And Oatmeal Shortbread
- Preheat oven to 350°F (175°C). Position a rack in the middle of the oven.
- Grease a 9x9x2-inch square baking pan or an 11x7x2-inch baking tray with butter or line it with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup packed light brown sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together in clumps.
- Stir in 1 cup old-fashioned rolled oats until evenly distributed.
- Press the dough evenly into the prepared pan.
- Bake for 25-30 minutes, or until the edges are lightly golden brown.
- Remove from oven and immediately cut the shortbread into squares, cutting all the way through to the bottom of the pan.
- Let cool completely in the pan before lifting out the shortbread squares using a spatula.
- Store cooled shortbread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
18g
Carbs
3g
