the Breville Test Kitchen

Dawn’s Toasted Oat Shortbread

Name: Dawn’s Toasted Oat Shortbread
Cook time: 1200 s
Total time: 10800 s
Yield: Makes Approx 30
Ingredients: 1 cup (80 g) old fashioned rolled oats; 2 cups (300 g) all-purpose flour; ¾ tsp kosher salt; 2 sticks (230g) unsalted butter - chopped, at room temperature; ¾ cup (150 g) light or dark brown sugar; 1 tsp vanilla extract; Cooking spray; 1 large egg - lightly beaten, for brushing

These shortbread are based on a cookie recipe I developed ten years ago for Valentine's Day. Those cookies required chilling and rolling and cutting into hearts, then sandwiching with Nutella. Not bad, but a little more work than I’m interested in the other 364 days of the year. To simplify things, I roll the dough into logs and refrigerate it for slicing and baking. Interesting discovery, though: while you can slice and bake these as soon as 2 hours after you make the dough, they’re definitely more tender if they sit in the fridge a bit longer. It’s a good idea to just keep a log on hand, just in case.

the Smart Oven™ Air Fryer Pro

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3 hrs total time

20 mins active time

Easy

Makes Approx 30

Ingredients

Measurements:

1 cup (80 g) old fashioned rolled oats
2 cups (300 g) all-purpose flour
¾ tsp kosher salt
2 sticks (230g) unsalted butter
chopped, at room temperature
¾ cup (150 g) light or dark brown sugar
1 tsp vanilla extract
Cooking spray
1 large egg
lightly beaten, for brushing

Instructions

1
Place the oats in a skillet or large heavy-based frying pan over medium heat. Cook, stirring often, for 8 minutes, or until lightly toasted and fragrant.
2
Transfer the oats to a large bowl, then remove and reserve ¼ cup. Add the flour and salt to the large bowl and stir to combine.
3
Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for 3 minutes, or until light and creamy. Scraping down the bowl if necessary. Add the vanilla and beat. Add the oat mixture and beat to combine.
4
Turn the dough onto the countertop and shape into a disk. Divide into two portions. Shape each portion into a log (each about 5cm in diameter). Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 5 days.
Tip: Dough can be frozen at this point for up to 3 months.
5
When ready to bake, insert the wire racks into positions 6 and 3. Set the oven to Cookies, No Fan, 175°C, for 14 minutes, confirm Rotate Remind and press Start to preheat.
6
Lightly spray 2 sheet pans with oil and line with parchment paper.
7
Trim the ends off the logs. Cut the logs into 6mm thick slices and place on the prepared sheet pans. Brush with egg and sprinkle with the reserved ¼ cup oats.
Tip: If the logs are very firm, use a fine serrated knife, dipped in hot water to make slicing easier.
8
Once preheated, place in the oven and cook for 14 minutes, rotating and swapping the pans halfway through cooking.
9
The shortbread should be lightly golden around the edges. If not, cook them a little longer.
10
Remove from the oven and allow to cool completely on the pans.
11
Serve or store in an airtight container at room temperature for up to 1 week.