1. Heat oven to 350 degrees. Grease an 8-inch cake or pie pan. 

  2. In a food processor, grind oats into powder. Add remaining ingredients and pulse into a sticky uniform dough. Scrape into prepared pan, wet your hands and press out to edges. Wet the flat bottom of a measuring cup or small pan (or cover dough with plastic wrap) and press to flatten completely and evenly across pan. Prick all over with a fork. 

  3. Bake for 25 to 30 minutes, just until golden. Let cool for just a few minutes then carefully turn out onto a cutting board. Cut into 12 wedges with a large chef’s knife, and let cool completely on a rack. 

  4. Store shortbread in an airtight container, or as you’d see in Scotland, a decorative tin.

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A stack of wedge-shaped shortbreads served with a glass of milk and dish of red jam.