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Oat Shortbread Biscuits Recipe
|Margarine||1⁄4 Pound (About 100 Grams Or 0.5 Cup)|
|Porridge oats||1⁄4 Pound (About 100 Grams Or 1 1/3 Cup)|
|Demerara sugar||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Whole meal flour||2 1⁄2 Ounce (About 60 Grams Or 2/3 Cup)|
|Baking soda||1⁄4 Teaspoon (About 1.25 Milliliter)|
Serving size: Complete recipe
Calories 1361 Calories from Fat 823
% Daily Value*
Total Fat 93 g142.5%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 634.1 mg26.4%
Total Carbohydrates 125 g41.6%
Dietary Fiber 4.3 g17.2%
Sugars 56.8 g
Protein 13 g25.2%
Vitamin A 81.1% Vitamin C 0.19%
Calcium 1.4% Iron 24.6%
*Based on a 2000 Calorie diet
Heat the margarine in a saucepan and, when melted, stir in the oats, sugar, flour, baking soda and salt.
2 Grease a shallow cake tin (pan), 15 x 23 cm (6 x 9 in) and pour in the shortbread mixture.
Spread the mixture evenly across the base of tin (pan), pressing down the surface with a knife.
3 Bake in the preheated oven for 40-45 minutes.
Run a sharp knife around the sides of the tin (pan) and cut the cooked shortbread while it is still hot into squares or fingers.
When cool, serve with the Drambuie Orange Cream.
Tip: Remember to press down firmly on the uncooked short bread mixture with a knife blade.
This will help to prevent the shortbread biscuits from crumbling when you cut them.
Of course, you can serve these biscuits any time with coffee, or for tea.