Dawn’s Toasted Oat Shortbread

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 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.
• 5

  When 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.

• 6

  Lightly spray 2 sheet pans with oil and line with parchment paper.

• 7

  Trim 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.
• 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.