Irish Oatmeal Shortbread
1 cup all-purpose flour
3 tablespoons granulated sugar
1/2 cup (1 stick/4 oz/113g) butter
1/3 cup quick-cooking rolled oats
In a medium mixing bowl combine flour and sugar. Using a pastry blender cut in
butter until mixture resembles fine crumbs and starts to cling. Stir in rolled
oats. Form mixture into a ball and knead until smooth.
To Make Shortbread Wedges:
On an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Make a
scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a
325 degree F (160 C) oven for 25 to 30 minutes or until bottom just starts to
brown and center is set. Cut circle into wedges again while warm. Cool on the
cookie sheet for 5 minutes. Transfer to a wire rack and let cool.
Makes 16 wedges.
To Make Shortbread Rounds:
On a lightly floured surface roll the dough to 1/2-inch thickness. Use a
1-1/2-inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an
ungreased cookie sheet and bake in the 325 degree F (160 C) oven for 20 to 25
Makes 24 rounds.
To Make Shortbread Strips:
On a lightly floured surface roll dough into an 8 x 6-inch rectangle about 1/2
inch thick. Using a knife, cut into twenty-four 2 x 1-inch strips. Place 1 inch
apart on an ungreased cookie sheet. Bake in the 325 degree F 9160 C) oven for 20
to 25 minutes.
Makes 24 strips.