This Scotch Shortbread recipe makes a buttery sweet bar cookie. It’s very easy to make and full of whole grain oats. Just like Scottish cookies should be.
I love that there are no eggs in the ingredients list! It makes Scotch Shortbread is a great cookie to bake this time of year when some of us (ahem.) have rebelliously wicked hens who aren’t laying.
Found in the King Arthur Whole Grain Baking Cookbook, they’re incredibly simple to make. And my husband has been caught begging our oldest daughter to throw a batch of shortbread together when he wants an afternoon snacking fix.
I’m not going to promise that these are healthy cookies- they’re not, but I’ve seen worse. But it is a cookie. Are they really supposed to be healthy? Sometimes you just need a sweet buttery fix. In which case this recipe fits the bill.
Whole Grain Scotch Shortbread
Whole Grain Scotch Shortbread
Ingredients
- 1 cup butter
- ¾ cup + 2 Tablespoons evaporated cane juice, or sugar (Buy cane juice here.)
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 ⅔ cup rolled oats
- ½ cup flour
Instructions
- Preheat oven to 300.
- Lightly grease 2- 9” rounds or a 9 x 13 baking pan.
- Grind oats in blender until they are flour.
- In a large bowl, cream the butter, sugar, salt, and vanilla together.
- Add oats and flour until a stiff, smooth dough forms.
- Spread in pans, flattening.
- Neatly prick the dough with a fork.
- Bake until light golden, about 40 minutes.
- Cool for a minute and then loosen the edges with a knife.
- Invert the pan onto cooling rack.
- Cut into squares when cool.
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Enjoy!
Or if you want to try other whole grain baked goods besides Scotch Shortbread, try one of these:
- Whole Grain Pumpkin-Filled Cookies
- Apple Butter Cake
- Whole Grain Double Fudge Brownies
- Pumpkin Breakfast Cookies
Or grab yourself a copy of Whole Grain Baking!
Among my dog-eared cookie recipes from Whole Grain Baking are Chewy Oatmeal Cookies, Chocolate Crinkles, Frosted Ginger Apple Cookies, Peanut Chews, Russian Teacakes, Salted Cashew Crunch Cookies…
Besides the Scotch Shortbread, we’ve also tried:
Chocolate Chip Cookies.
Perfection when soaked in a glass of raw milk prior to biting into.
Sugar and Spice Drops.
Almost like little tiny gingersnaps.
And Soft Barley Sugar Cookies.
Too soft to eat straight from the oven in fact, but something you’ll be grateful for on day two when they’re still perfectly soft and absolutely delicious thanks to the bit of nutmeg.
And you know, you could be baking your way through these recipes, along with hundreds of others if you happen to get yourself a copy of the Whole Grain Baking cookbook.
Morgan says
12 November, 2014 atWhat would you substitute evaporated cane juice with? Honey?
Quinn says
12 November, 2014 atYou can use just regular white sugar. Evaporate cane juice looks pretty much the same. It’s a blonde color and has a bit more depth of flavor when you taste it straight. It’s just less processed than regular sugar so has some more nutrients retained. They sub for each other 1:1.