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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in middle of oven and preheat oven to 350°F. | 2. Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter. | 3. Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside. | 4. Beat butter and brown sugar together in a large bowl, until smooth and fluffy. | 5. Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps. | 6. Add in oatmeal, mixing just to distribute evenly. | 7. Press dough evenly into prepared tray. | 8. Bake for 25 mins, until top is light-brown. | 9. Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom. | 10. Cool thoroughly in the pan and remove shortbread from pan using a spatula. | 11. The shortbread will become crisp on the outside as it cool, but remain slightly soft inside. | 12. Store cooled shortbread in an airtight contained for up to 4 days or freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup	unbleached	-	-	-	-
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
salt	1/2	teaspoon		-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
butter	6	ounces	unsalted softened	1219.5952	0.1021	1.4458	137.9656
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
oatmeal	3/4	cup	old-fashioned	159.6	32.7768	4.746	2.0286

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.