Oats & whole-wheat flour shortbread cookies
Enjoy these guilt-free delicious, crunchy and buttery cookies as is or with a glass of milk, tea or coffee. These are so tasty, you cant stop at one. Excellent for morning breakfast on the go, as an evening snack or kids lunch box.
Ingredients
- 200 gms whole wheat flour
- 200 gms oats flour
- 200 gms butter room temperature
- 125 gms unrefined cane sugar(powdered) measure first and powder it
- ¾ tsp vanilla extract
- 1 pinch sea salt
Instructions
- Add the flours and butter to a bowl and rub them together until it resembles fine crumbs.
- Mix in vanilla, sea salt and sugar to form smooth dough. Make a ball.
- Wrap in cling film and refrigerate overnight(preferably 10-12 hrs.)
- In the morning, take the dough out from the refrigerator and bring it to room temperature.
- Place it between 2 sheets of plastic film and roll out to 1/4" thickness. Refrigerate again for 20 minutes.
- Preheat oven to 130℃. Line baking tray with parchment paper. Cut out cookies per your choice.
- Bake at 130℃ for 25-30 minutes.
- If using air-fryer,pre-heat it at 120 C for 5 mins, air-fry them for 20 mins, check in between.
Notes
- It is important to refrigerate the dough - please do not skip this step.
- Unrefined cane sugar can be replaced with light brown superfine cane sugar, no need to powder it.