Oat Shortbread Biscuits Recipe
Oaty Shortbread Biscuits is simply irresistible. Try this amazingly delicious biscuit recipe; I am sure you will always tempt to prepare this for every party!
Ingredients
100 g (1/4 lb) (1/2 cup) margarine
100 g (1/4 lb) (1 1/3 cups) porridge oats
50 g (2 oz) (1/4 cup) 0demerara sugar
60 g (2 1/2 oz) (2/3 cup) wholemeal flour
1.25 ml (1/4 teaspoon) baking soda
Pinch salt
Directions
1 Preheat the oven to 170°C, 325°F, gas 3.
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.
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.
