As with most shortbreads, this was easy to throw together; the hardest part about making shortbread isn't mixing it up but baking it properly. Take it out too soon and it won't be baked enough to have the "snap" of good shortbread and will be chewy instead. Leave it in too long and it'll be too crispy and have a slight burnt butter taste. This was my first time making this recipe and I baked it for exactly 25 minutes as the recipe directed. Normally I'm
1 cup unbleached all-purpose flour
3 tablespoons cornstarch
½ teaspoon salt
1 teaspoon ground cinnamon
6 ounces (1 ½ sticks) soft unsalted butter
½ cup plus 2 tablespoons packed light brown sugar
¾ cup oatmeal, not quick-cooking
- Position a rack in the middle of the oven. Preheat the oven to 350˚F. Butter a 9 x 9 x 2-inch or 11 x 7 x 2-inch pan.
- Sift the flour, cornstarch, salt and cinnamon together onto a piece of wax paper or into a medium bowl and set aside.
- Put the butter and brown sugar in a large bowl and beat with an electric mixer on medium speed for about 1 minute until the mixture looks smooth. Stop the mixer and scrape the mixture from the sides of the bowl and any that becomes caught in the beaters as needed throughout the mixing process. Decrease the speed to low and mix in the flour mixture, mixing just until the dough holds together and forms big clumps. Add the oatmeal, mixing just to distribute it evenly. Press the dough evenly into the prepared pan.
- Bake for about 25 minutes, until the top is lightly browned. Remove from the oven and immediately use a small sharp knife to cut 6 rows lengthwise and 4 rows across, cutting through to the bottom. Cool thoroughly. The shortbread will become crisp on the outside and remain slightly soft on the inside when cool. Use a thin spatula to lift the shortbread pieces from the pan.