Oat Shortbread Biscuits



Melting shortbread style biscuits made with oats, which keep really well for up to 5 days in an airtight container. These light as a feather, versatile biscuits are absolutely delicious either with a cup of tea or a chunk of cheese and a glass of wine. Quick and simple to make, and easily flavoured with lemon zest, a bit of cinnamon or some finely chopped walnuts, they have quickly become my go-to biscuit instead of buying my weekly packet of digestives.


Ingredients (makes approx 24):
275g porridge oats
100g plain flour, plus extra for dusting
100g soft brown sugar
1/4 tsp bicarbonate of soda
1/4 tsp salt
225g butter, softened


40g walnuts/ 1/2 tsp cinnamon/ zest of 1 lemon
1. Preheat the oven to 180°C/fan 160°C/gas 4.  Line a baking tray with baking parchment.

2. Whizz the oats in a food processor until fine.  (If using walnuts, add now and process until fine). Add the remaining ingredients and whizz again until the dough comes together.
3. On a lightly floured work surface, roll out the dough to a thickness of about 5mm. Cut with a 6cm circular cookie cutter and place on the prepared baking tray.
4. Bake in the oven for 10-12 minutes or until pale golden and only just slightly firm. Don’t be tempted to overcook them or theyll go too crispy and lose their shortbread quality. Transfer to a wire rack to cool.