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Oat-and-Spelt Shortbread
Credit:
Sidney Bensimon
Recipe Summary
prep: 25 mins
total: 3 hrs 15 mins
Yield: Makes 16 cookies
Ingredients
Ingredient Checklist
1 1/4 cups spelt flour
1 cup rolled oats
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup natural cane sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate
Flaky sea salt, optional
Cook's Notes
For clean chocolate-dipped edges, move cookies around a few times while chocolate sets to avoid excess puddling.
Variations
If you can’t find spelt flour, whole-wheat flour works great here in its place.
Gallery
Oat-and-Spelt Shortbread
Credit:
Sidney Bensimon
Recipe Summary
prep: 25 mins
total: 3 hrs 15 mins
Yield: Makes 16 cookies
Gallery
Oat-and-Spelt Shortbread
Credit:
Sidney Bensimon
Oat-and-Spelt Shortbread
Credit:
Sidney Bensimon
Oat-and-Spelt Shortbread
Recipe Summary
prep: 25 mins
total: 3 hrs 15 mins
Yield: Makes 16 cookies
Recipe Summary
prep: 25 mins
total: 3 hrs 15 mins
Yield: Makes 16 cookies
prep: 25 mins
total: 3 hrs 15 mins
prep:
25 mins
total:
3 hrs 15 mins
Yield: Makes 16 cookies
Makes 16 cookies
Ingredients
Ingredients
- 1 1/4 cups spelt flour
- 1 cup rolled oats
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 1/2 cup natural cane sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate
- Flaky sea salt, optional
Directions
Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.
Cook's Notes
For clean chocolate-dipped edges, move cookies around a few times while chocolate sets to avoid excess puddling.
Variations
If you can’t find spelt flour, whole-wheat flour works great here in its place.
Cook’s Notes
For clean chocolate-dipped edges, move cookies around a few times while chocolate sets to avoid excess puddling.
Variations
If you can’t find spelt flour, whole-wheat flour works great here in its place.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Oat-and-Spelt Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oat-and-Spelt Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
