Oatmeal Brown Sugar Shortbread

These are buttery and a bit chewy but crisp on the outside.

Very unfussy to just press the dough into a pan, bake, then cut in pieces.

My parents used to take me to a bakery that made many memories for me.

Things that I have had to try to recreate over time since they closed many years ago.

If you want to be fancy, you can form them into a long squared shape, chill it, then slice, which is closer to the shape I remember.  

I think they used a mold or a press though, and they would stack them like bars of gold.

Another craving satisfied.

How to Make Oatmeal Brown Sugar Shortbread

1. Preheat oven to 325°F (165°C)

2. In a medium bowl, combine the flour, oatmeal, cornstarch, salt and cinnamon.

3. In a large bowl, beat together the butter and sugar for about 2 minutes.

4. Mix in the flour/oatmeal mixture, starting slowly so the dry ingredients don’t go all over your kitchen.

5. Line or grease a 9” square (23cm) baking pan. 

6. Smooth dough evenly

7. Bake for about 35 minutes.

8. Let cool for about 5 mins then cut into 25 squares while still warm.  5×5 cuts. Or 24 bars 6×4. Then let it cool completely.

ALTERNATIVES

You can also,

1. Knead it a bit to bring it together, and press it well so you don’t get cracks or holes. 

2. Form into a long square shaped oblong, and wrap it.

3. Refrigerate for at least 30 minutes, then slice with a sharp knife, about 1½ cm (scant ½“ thick).  

4. Bake for 20 minutes.