Oaty Shortbread Biscuits
This one is a Mary Flahavan classic - a firm family favourite in the Flahavan's household!
Serves 44|Takes 30 minutes
275g (10oz) Flahavan’s Organic Porridge Oats
100g (4oz) plain flour
100g (4oz) castor sugar
225g (8oz) butter, softened
Preheat the oven to 180°C/350°F/Gas Mark 4.
Blend the oats in a food processor until they are quite fine. Add the remaining ingredients and blend again until the dough comes together.
Roll out the dough on a floured work surface to a thickness of about 5mm (¼ in).
Cut into shapes with biscuit cutters and place on baking trays (no need to grease or line).
Bake in the oven for 15-20 minutes until pale golden in color and slightly firm.
Remove from the oven and carefully transfer to a wire rack to cool.
These will keep for several days in an airtight container and they freeze well too.