Brown Sugar And Oatmeal Shortbread

1. 1

   Position a rack in middle of oven and preheat oven to 350u00b0F.

2. 2

   Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.

3. 3

   Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.

4. 4

   Beat butter and brown sugar together in a large bowl, until smooth and fluffy.

5. 5

   Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.

6. 6

   Add in oatmeal, mixing just to distribute evenly.

7. 7

   Press dough evenly into prepared tray.

8. 8

   Bake for 25 mins, until top is light-brown.

9. 9

   Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.

10. 10

    Cool thoroughly in the pan and remove shortbread from pan using a spatula.

11. 11

    The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.

12. 12

    Store cooled shortbread in an airtight contained for up to 4 days or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.