Oatmeal Shortbread Biscuits

I’ve decided that this is a great biscuit recipe – hearty oat texture and not too sweet – perfect with cheese. You could eat them on their own as a cookie, using the larger amount of sugar listed. Without  too much sugar, you should feel almost virtuous eating them!

Oatmeal Shortbread Biscuits

• 1 cup butter, softened
• 1/2 – 3/4 cup brown sugar, firmly packed
• 2 tsp vanilla extract
• 2 cups oat flour
• 1 cup oats, rolled, old-fashioned
• 2/3 cup rice or corn flour

Cream together butter and brown sugar, blend in vanilla. Gradually work in 1 3/4 cups of the oat flour, the rice or corn flour and the rolled oats, using a spoon or clean hands. Chill for about 20 minutes.

Roll out on lightly floured surface, using the reserved oat flour, to about 1/4 inch (5mm) thickness OR roll between two pieces of parchment paper. Cut with oat floured cookie cutter or top of a small glass. Place on un-greased baking sheets; prick with fork.

Bake at 325 F for 20 minutes or until lightly browned. Transfer to wire racks to cool.

This recipe is easily done as gluten-free by using gluten-free oat flour and gluten-free oats. Here they are with a regular cheddar and with Kerrygold Dubliner, one of my favorites.

I forgot to mention that these biscuits are very much like delicious imported British biscuits that you can buy. However, they often come in an assorted collection, and there are never enough of the “good ones”. And did I mention that the British ones are rather expensive? Problem solved.