You may think that using three different types of flour in a shortbread recipe is a little extreme, but let me assure you, each one has earned its place. The oats add a slight earthiness to the flavour and a bite to the texture—just remember these need to be blitzed in either a coffee grinder or food processor first. Topped with a light sprinkle of sugar, these are a buttery and crunchy treat.
- ½ cup (45g) rolled oats
- 1½ cups (180g) flour
- ¼ cup (30g) cornflour
- ⅔ cup ( 135g) sugar (+ plus 2tbsp for top)
- ½ tsp sea salt
- 7oz (200g) butter (cold and cut into cubes)
- 1. Place the oats in a blender or coffee grinder and pulse to produce a fine flour.
- 2. Put all the dry ingredients into a bowl and add the cubed butter.
- 3. Rub the mixture together until dough comes together (you can also do this in a food processor).
- 4. Bring the dough together and roll into a short fat log roughly 16cm x 6cm amd wrap in clingfilm or greaseproof paper and chill 30 mins.
- 5. Remove from the fridge and remove clingfilm and using a sharp knife and cut into round cookies.
- 6. Place cookies on a plate and freeze for 30 mins.
- 7. While the cookies are freezing pre-heat the oven to 180⁰C.
- 8. Place the cookies on a lined cookie sheet and bake for 30 mins.
- 9. Remove from the oven and sprinkle 2 tbsp sugar on top of cookies.
- 10. Place sheet back into the oven with the oven turned off and leave to cool in the cooling oven for at least 1 hour. Serve and enjoy!
Let me know if you make this and how you get on #consideredbyhj
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