Oat Shortbread Recipe
Ingredients
| 1/2 cup corn-free vegetable shortening | ||
| Honey | 1/3 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| 1 1/2 cup plus | ||
| Oat flour | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
Directions
Cream together shortening and honey.
Add vanilla.
Gradually add oat flour and salt.
It will make a crumbly mixture.
Press into a ball.
Divide into four parts.
On a lightly floured board, roll each fourth into a circle about 6 inches in diameter.
Place circles about 4 inches apart on a lightly greased baking sheet.
With a sharp knife, cut each circle into 8 wedges.
Bake at 350° about 15 minutes, or until lightly browned.
Carefully remove to wire rack to cool.
Add vanilla.
Gradually add oat flour and salt.
It will make a crumbly mixture.
Press into a ball.
Divide into four parts.
On a lightly floured board, roll each fourth into a circle about 6 inches in diameter.
Place circles about 4 inches apart on a lightly greased baking sheet.
With a sharp knife, cut each circle into 8 wedges.
Bake at 350° about 15 minutes, or until lightly browned.
Carefully remove to wire rack to cool.
Chef
