Oat And Vanilla Shortbread Cookies - Rachel Allen – a delicious recipe with butter, icing sugar, vanilla, flour, baking powder, oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180oC (350oF), Gas mark 4.
2
Cream the butter in a large bowl or in an electric food mixer until soft.
3
Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
4
Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
5
Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 1/2in) in diameter.
6
Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
7
Remove the cling film; slice the log into rounds about 5mm (1/4in) thick and place slightly apart on a baking tray lined with parchment paper.
8
Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
9
Carefully transfer the cookies to a wire rack to cool.
739
kcal
Calories
43
g
Fat
80
g
Carbs
10
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 200 g butter, softened, 100 g icing sugar, sifted, 1 teaspoon vanilla extract, 200 g plain flour, and more.
Yes, Oat And Vanilla Shortbread Cookies - Rachel Allen 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
