Oat And Vanilla Shortbread Cookies Rachel Allen Recipes

Steps:

• Preheat the oven to 180oC (350oF), Gas mark 4.
• Cream the butter in a large bowl or in an electric food mixer until soft.
• Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
• Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
• Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
• Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
• Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
• Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
• Carefully transfer the cookies to a wire rack to cool.

Steps:

• 1. Pre-heat oven to 325F Cream butter, add sugar and vanilla and mix.
• 2. Sift and add flour, soda and salt.
• 3. Mix in rolled oats last
• 4. Form into two narrow rolls (in waxed paper) and place in the refrigerator to chill for a couple of hours.
• 5. Unroll the dough and slice fairly thick cookies. About 3/4". Bake on lightly greased cookie sheet for 30 minutes or less, depending on your oven. Finished cookies are very lightly browned.

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.