Oat And Vanilla Shortbread Cookies Rachel Allen Recipes

OAT AND VANILLA SHORTBREAD COOKIES - RACHEL ALLEN

Oat and Vanilla Shortbread Cookies - Rachel Allen image

These Oat and Vanilla Shortbread Cookies are from Rachel Allen's book Bake. These roll and slice cookies fill the kitchen with that gorgeous buttery aroma while they bake, these soft, buttery, golden melt-in your mouth cookies are additive!!

Provided by bob-white

Categories Grains

Time 1h5m

Yield 40 cookies

Number Of Ingredients 6

Ingredients

200 g butter, softened
100 g icing sugar, sifted
1 teaspoon vanilla extract
200 g plain flour
1/2 teaspoon baking powder
100 g porridge oats

Steps:

Preheat the oven to 180oC (350oF), Gas mark 4.
Cream the butter in a large bowl or in an electric food mixer until soft.
Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
Carefully transfer the cookies to a wire rack to cool.

Nutrition Facts : Calories 77.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.7, Sodium 40.4, Carbohydrate 9, Fiber 0.4, Sugar 2.5, Protein 1

OATMEAL SHORTBREAD

Oatmeal Shortbread image

These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 5

Ingredients

1 cup butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon salt

Steps:

In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

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