Classic Scottish oat shortbread
Thick buttery shortbread wedges with finely ground oats, a firm golden edge and a crumbly nutty bite.
Prep10 min
Cook40 min
Rest25 min
Oven175°C
Servings16
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm round tin
Units
Temperature
Servings
- 225 g unsalted butter, at room temperature rounded
- 85 g confectioners sugar rounded
- 3 g fine salt rounded
- 89 g rolled oats rounded
- 180 g plain flour rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C and lightly grease a 20 cm round pan.
- Process the oats until finely ground. Add the butter, confectioners sugar, salt and flour and process just until a smooth sticky dough forms.
- Press evenly into the pan. Score deeply into 16 wedges with a damp knife, then prick the surface decoratively with a fork.
- Bake for 35 to 40 minutes, until firm and golden brown.
- Rest for 5 minutes, turn out onto parchment and cut fully through the score marks while warm. Cool completely on a rack.
Notes
- Ground oats distinguish this Scottish-style version from plain three-ingredient shortbread and add a nutty crumb.
- For a less sweet traditional profile, the source permits reducing the confectioners sugar to about 57 g.
- Cut while warm; fully cooled shortbread is much more likely to crack irregularly.
- Contains dairy, oats and wheat. Store well wrapped for up to 1 week.
Sources consulted
Sources consulted
From Christoph Mayer