Shortbread (Irish Oatmeal)

A healthier and more nutricious version of the classic Irish shortbread.

½ cup + 2 Tbsp. old-fashioned rolled oats (not quick-cooking)
¾ cup all-purpose flour, unbleached
⅓ cup confectioners' sugar
½ tsp. sea salt
8 Tbsp. (1 stick) butter, cold and cut into pieces

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4-6 minutes. Let cool completely.

In a food processor, combine flour, sugar, salt, and ½ cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8” square baking pan; press firmly into bottom. Sprinkle remaining oats on top, and press gently.

Bake until firm and lightly browned, 30-35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles.

On a wire rack, cool completely in pan; gently invert, and break along scored lines.

Makes 32.