Wedgy Oaty Shortbread

Buttery, oaty shortbread worth giving up the oven for an hour and a half.

Wedgy Oaty Shortbread

Makes: 16 wedges + 1 round shortbreads
Takes: 15 prep + 15-20 baking + 1 hour cooling in oven

Ingredients

  • 1/2 cup (1.5 oz) old-fashioned rolled oats
  • 1 1/2 cups (7.5 oz) all-purpose flour
  • 2/3 cup (2.67 oz) confectioners’ sugar
  • 1/4 cup (1oz) cornstarch
  • 1/2 tsp salt
  • 14 Tbsp cold unsalted butter (cut in small pieces)

Instructions

  1. Put the rack in the middle and pre-heat to 450 deg F.
  2. Put the oats in a spice grinder, blender, or coffee grinder and grind until you get oat flour.  1/2 cup oats should give 1/4 – 1/3 cup oat flour, if you want to just buy oat flour instead.
  3. Mix the oat flour, all-purpose flour, sugar, cornstarch, and salt A stand mixer is convenient for this; use the paddle, not the whisk.
  4. Add the butter and mix until the dough just forms and pulls away from the sides of the bowl.  That’ll take 5-10 minutes because it’s cold butter and stuff. You could probably do at least part of this with a pastry cutter if you really really had to.
  5. Make your life easier by putting parchment paper or silpat down on the baking sheet first.  Then put an upside down 9″ springform pan (no bottom, closed latch) on top of that and press the dough into the springform pan.
  6. Make sure it’s all nice and smooth, then cut out a 2″ circle from the middle (a biscuit cutter is convenient, but whatever you got).  Stick that circle on the paper outside the springform pan, don’t let it go to waste!
  7. Open the latch on the springform pan, but don’t take it off yet.
  8. Bake the shortbread for 5 minutes (at 450deg F), then drop the temperature to 250 deg F. Leave the door shut while you do that!
  9. Bake it until edges turn pale golden, about 10-15 minutes.
  10. Pull it out and take the springform pan off. Be careful, it’s hot!
  11. Turn the oven off.
  12. Using a sharp knife (chef knife good), cut 16 wedges about 1/2 way through the shortbread.  Use a skewer to poke some holes in each wedge to speed drying (and look fancy).
  13. Stick it back in the oven.  Yes, even though it’s been turned off. Wedge the door open about an inch with a cooking utensil that won’t melt.
  14. Let it cool and dry out in the oven for about an hour.
  15. Let it finish cooling completely, cut wedges completely, serve.

Notes

This makes for a great stand-alone shortbread worthy of giving up so much oven time. Buttery and a little crumbly.

Basis of recipe can be found in Cooks Illustrated’s All-Time Best Holiday Baking, which inexplicably doesn’t include the Cream Scones of Doom.

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