Oatmeal Shortbread

Small batch.
Small batch is good to test out a recipe. This one is simply easy and the result is a small batch of buttery and crunchy-inside shortbreads. It is good enough for hungry toddlers between their meal time. The sugar used is low, so for you sweet-tooth people, these might not suits your taste so much.
I got the recipe from here.
I just made a little adjustment, so you might want to compare with it's original recipe. I made the boys helped me out making it. They just dumped the ingredients into the bowl. I thought the batter could be cut with cookie cutter. But, apparently I didn't think it's firm enough for it and instead it is good enough to be flatten in the tin and cut out after bake.
So here is the recipe, my way ;)



Oatmeal Shortbread

Ingredients:
1 cup flour
3 tablespoons sugar
120 gr unsalted butter
1/3 cup quick-cooking oats
a little salt

Directions:
- Heat up the oven 165 celcius.
- Toss the heck all of ingredients into the bowl. Process it by cutting with two butter knife until mixture resembles fine crumbs.
- Mould the batter into a ball.
- Lined a tin with baking paper. I use about 23x23cm tin.
- Put the batter onto the tin. Use your finger and hand to press the batter to cover the tin's base.
- Use the butter knife to make a cutting trace on the batter'surface. If you want to cut it deep until the butter knife reach the tin's base, it's alright too.
- Bake the shortbread for about 20-30 minutes.
- Take the tin out and immediately cut the cookies carefully following the traces that you have been made in advance.
- Let it cool.
- Take the cookies out the tin. Enjoy!