Oat Shortbread

Wed, 16th of November

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.

Helen James


  • 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. 1. Place the oats in a blender or coffee grinder and pulse to produce a fine flour.
  2. 2. Put all the dry ingredients into a bowl and add the cubed butter.
  3. 3. Rub the mixture together until dough comes together (you can also do this in a food processor).
  4. 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. 5. Remove from the fridge and remove clingfilm and using a sharp knife and cut into round cookies.
  6. 6. Place cookies on a plate and freeze for 30 mins.
  7. 7. While the cookies are freezing pre-heat the oven to 180⁰C.
  8. 8. Place the cookies on a lined cookie sheet and bake for 30 mins.
  9. 9. Remove from the oven and sprinkle 2 tbsp sugar on top of cookies.
  10. 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!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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