|Preparation||Resting||Cooking||Start to finish|
|21 min.||2 hours||20 min.||2 hours 41 min.|
|1||Blend 100 g rolled oats for a few seconds to obtain a rough oat flour.||3 min.|
|2||Put this oat flour, 100 g flour, 100 g butter (cut into small pieces), 50 g caster sugar and 1 egg into the mixing bowl of a food processor.||3 min.|
|3||Knead until evenly mixed (about 4 or 5 minutes).||5 min.|
|4||Gather the dough together into a slab and wrap in plastic film. Refrigerate for at least 2 hours.||2 hours|
|5||Preheat oven to 180°C (360°F).
Roll out the dough to a thickness of 3-4mm (a bare ¼"), then cut out circles with a découpoir or an upturned glass. Place these on a baking sheet.
|6||Bake for 15-20 minutes. It is important not to overcook them.||20 min.|
For 30 shortbreads biscuits : 2.22 €
Per shortbread biscuits : 0.07 €
|Rolled oats: You can check-out other recipes which use it, like for example: Oaty walnut cake , Chocolate cereal bars, Moist cereal bars, Oat financiers for Louise, Cookies, ... [All]|
|Flour: You can get more informations, or check-out other recipes which use it, for example: French onion soup, Caribbean upside-down cake, Puff or flaky pastry (pâte feuilletée), Grated potato cakes, Panettone, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Rum babas, Roasted Cauliflower, Spinach on toast with bechamel, Genoese croque-monsieur, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Nantes Tourton, Rhubarb tart, Arizona cupcakes, Chocolate and vanilla crème brûlée, ... [All]|
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