Salted Chocolate Oatmeal Shortbread

Salted Chocolate Oatmeal Shortbread
Salted Chocolate Oatmeal Shortbread | http://saltandwind.com I'm an equal opportunity shortbread eater. Though I don't love cookies, shortbread is a different thing – buttery, salty, sweet – when it's made ...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
15 minutes
Total Time
1 hour, 20 minutes
Yield
-
Servings
10 to 12
Season
Salted Chocolate Oatmeal Shortbread | http://saltandwind.com
Skill
Beginner
Course
Dessert, Snack
Cuisine
British, Irish
Ingredients
10
Hands-On Time
15 minutes
Total Time
1 hour, 20 minutes
Yield
-
Servings
10 to 12
Diet
Dairy-Free, Vegan, Vegetarian
Salted Chocolate Oatmeal Shortbread | http://saltandwind.com

I'm an equal opportunity shortbread eater. Though I don't love cookies, shortbread is a different thing – buttery, salty, sweet – when it's made well, it's amazing. But sometimes I like to switch up the classic and for this St Patrick's Day I wanted to make an Oatmeal Shortbread. Made with coconut oil, coconut sugar, and maple syrup, this one tastes like my favorite bowl of oatmeal made into a cookie and dipped in chocolate. In other words, it's amazing!

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 cups all purpose or white whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 12 tablespoons extra virgin coconut oil
  • 3/4 cup coconut sugar
  • 1/4 cup Pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces semisweet or dark chocolate

    for garnish

  • smoked sea salt

    for garnish

Instructions

Heat oven to 325°F and arrange a rack in the middle. Coat the base of a 9-inch springform pan with some coconut oil, line with a circle of parchment paper, and set aside. Combine oat, flour, salt, and spices in a food processor and process until oats are mostly broken up but a few larger pieces remain.

In a second large bowl, combine coconut oil, sugar, maple syrup, and vanilla and whisk together until smooth. Stir in flour and oat mixture and mix until well combined. Press mixture into prepared 9-inch springform pan (use the back of a measuring cup to help press it into the pan), cover, and place in the refrigerator to rest, at least 15 minutes (can be made through this step up to 1 day ahead). 

When ready to bake, use a sharp knife to score the shortbread into 8 to 12 wedges. Bake until shortbread is golden, about 35 to 40 minutes. Remove shortbread from oven to cool completely. 

Once cool, remove from springform, cut into wedges. Melt the chocolate then dip one edge of each shortbread in the chocolate and scrape off any excess. Top with a pinch of smoked salt and set in the refrigerator until chocolate is hardened. 

Tip

Shortbread can me cooked and coated in chocolate up to 2 days ahead of time. Store covered in an airtight container. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/305-salted-oatmeal-shortbread-recipe

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