Oat Shortbread

    32 minutes

    This recipe is my own invention for shortbread made with oats. It's deliciously different with a great texture.

    15 people made this

    Serves: 60 

    • 1/2 cup (60g) finely chopped walnuts
    • 2 cups (300g) rolled oats
    • 1 1/2 cups (185g) plain flour
    • 250g unsalted butter
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 egg
    • 3/4 cup (110g) packed brown sugar
    • 1/2 cup (110g) white sugar
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon almond essence

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla essences and stir well. In a separate bowl, mix together the flour, salt and bicarb soda. Stir into butter mixture and mix until well blended. Stir in chopped nuts and oats.
    3. Roll about 1 tablespoon of dough into a ball. Flatten dough on baking tray with a fork and bake for 8 to 12 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (15)


    When my Grandfather passed on, I became THE cookie baker and candy maker of my entire extended family. Which means... I bake and ship a LOT of cookies. I began using this recipe several years ago and it has become my absolute favorite. These cookies are easy to make, freeze wonderfully (both prior to baking and after), and are GREAT for shipping as gifts. The only changes I make to the basic recipe is that I use regular (always good quality) salted butter, and freshly ground sea salt, in place of table salt, which makes a subtle but amazing difference in taste. When baking for home, I wrap stacks of cookies with aluminum foil and store in the freezer, taking them out as needed. this way they stay super fresh and yummy! If I am baking for Christmas gifts, I add dried cranberries, and after they cool, I either drizzle with melted chocolate, and/or dip half of the cookie in white chocolate. Everyone RAVES about them! Other ingredients I add at times are mini chocolate chips, raisins and spices. A little tip to those who mention issues with their cookies turning out greasy... Try refrigerating the cookie dough for a couple of hours before baking. After baking, allow them to cool on plain brown paper (I save all of my paper grocery bags for this purpose). The paper will absorb any excess fat in the cookies, and it's a great way to recycle! :o)  -  16 Dec 2009  (Review from Allrecipes USA and Canada)


    Well, these were OK, but they really wern't shortbready. To me, there were just another oatmal cookie. I expected something more buttery and rich. They were good cookies, just not what I was after. Sorry  -  27 Dec 2006  (Review from Allrecipes USA and Canada)


    My friends love this recipe when I make it. Rather than nuts, I use dried cranberries - they give a nice little tang to go with the richness of the cookie.  -  18 Jan 2006  (Review from Allrecipes USA and Canada)