Oat And Vanilla Shortbread Cookies - Rachel Allen

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 200 g butter, softened
• 100 g icing sugar, sifted
• 1 teaspoon vanilla extract
• 200 g plain flour
• 1/2 teaspoon baking powder
• 100 g porridge oats

Recipe

• 1 preheat the oven to 180oc (350of), gas mark 4.
• 2 cream the butter in a large bowl or in an electric food mixer until soft.
• 3 add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
• 4 sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
• 5 using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
• 6 allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
• 7 remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
• 8 bake in the oven for 15 minutes or until light golden brown and dry to the touch.
• 9 carefully transfer the cookies to a wire rack to cool.