Scottish Shortbread
I once found a King Arthur’s Flour recipe for Scottish shortbread that incorporated Scotland’s most beloved grain, oats, into the traditional plain flour recipe and loved it so much that I always add it now.
Ingredients
3/4 cup regular rolled oats
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup powdered sugar
1/2 tsp. sea salt
1 cup all-purpose unbleached flour
Directions
Heat oven to 350 degrees. Grease an 8-inch cake or pie pan.
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.
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.
Store shortbread in an airtight container, or as you’d see in Scotland, a decorative tin.
Suggestions
Shortbread is all about the butter, so make sure to use really good butter!
To make this recipe gluten-free, substitute a "1-to-1" gluten-free flour for the all-purpose flour, and be sure to use gluten-free oats.
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