Classic Scottish Shortbread

• Baking & Spices

  • 3/4 cup Confectioners' sugar
  • 1 1/2 cups King arthur all-purpose flour, Unbleached
  • 1/2 generous tsp Salt

• Dairy

  • 1 cup Butter, unsalted

• Other

  • 1 cup Oats, traditional or quick

Found on kingarthurflour.com

Description

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup confectioners sugar
• generous 1/2 teaspoon salt*
• 1 cup oats, traditional or quick
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• *If you use salted butter, reduce the salt to 1/4 teaspoon

Directions

• Preheat the oven to 350°F. Lightly grease an 8 round cake pan. The easiest way to make the dough is in a food processor. Place all of the ingredients into the work bowl, and process to make a smooth, sticky dough. If you dont have a food processor, grind the oats in a blender before using. If you dont have a blender or food processor, use quick oats, rather than traditional. Combine the oats with the remaining ingredients, and mix until smooth. Press the dough into the prepared pan, and score it into 16 wedges. A knife or bakers bench knife, dipped in water between cuts, is the tool to use here. Bake the shortbread for 35 to 40 minutes, until its firm and golden brown. Remove it from the oven, and after 5 minutes turn it out of the pan onto a piece of parchment, or a clean work surface. Cut all the way through the score marks to make wedges. Place them on a rack to cool completely. Yield: 16 shortbread wedges.