Dawn’s Toasted Oat Shortbread
Breville Test Kitchen

Breville Test Kitchen

Dawn’s Toasted Oat Shortbread

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
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

3 hrs total time

20 mins active time


Makes Approx 30



  • old fashioned rolled oats icon
    1 cup (2¾ oz) old fashioned rolled oats
  • all-purpose flour icon
    2 cups (10½ oz) all-purpose flour
  • kosher salt icon
    ¾ tsp kosher salt
  • 2 sticks (8 oz) unsalted butter icon
    2 sticks (8 oz) unsalted butter

    chopped, at room temperature

  • light or dark brown sugar icon
    ¾ cup (5¼ oz) light or dark brown sugar
  • vanilla extract icon
    1 tsp vanilla extract
  • Cooking spray icon
    Cooking spray
  • large egg icon
    1 large egg

    lightly beaten, for brushing


  • 1Place 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.
  • 2Transfer 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.
  • 3Place 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.
  • 4Turn the dough onto the countertop and shape into a disk. Divide into two portions. Shape each portion into a log (each about 2-inch 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.
  • 5When ready to bake, insert the wire racks into positions 6 and 3. Set the oven to Cookies, No Fan, 350°F, for 14 minutes, confirm Rotate Remind and press Start to preheat.
  • 6Lightly spray 2 sheet pans with oil and line with parchment paper.
  • 7Trim the ends off the logs. Cut the logs into ¼-inch 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.
  • 8Once preheated, place in the oven and cook for 14 minutes, rotating and swapping the pans halfway through cooking.
  • 9The shortbread should be lightly golden around the edges. If not, cook them a little longer.
  • 10Remove from the oven and allow to cool completely on the pans.
  • 11Serve or store in an airtight container at room temperature for up to 1 week.

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