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 ...
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!
melted
for garnish
for garnish
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.
Shortbread can me cooked and coated in chocolate up to 2 days ahead of time. Store covered in an airtight container.
Food styling and photography by Aida Mollenkamp
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