Ginger Oat Shortbread – a delicious recipe with oats, candied ginger, salt, sugar, butter, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
2
Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.
3
Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.
4
Bake in 350u00b0F oven 35-45 min until edges are a moderate brown color.
5
Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.
6
Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!
731
kcal
Calories
48
g
Fat
68
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup old fashioned oats, 1/2 cup candied ginger, 1/4 - 1/2 teaspoon salt (use less if used salted butter), 1/2 - 3/4 cup sugar, to taste, and more.
Yes, Ginger Oat Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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