OAT-AND-SPELT SHORTBREAD
Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 16 cookies
Number Of Ingredients 9
Steps:
- Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
- Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.
MARGIE'S SHORTBREAD OATMEAL COOKIES
This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat.
Provided by Jan Bull
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Dissolve the baking soda in the water.
- Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 39.7 g, Cholesterol 40.7 mg, Fat 16.8 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 10 g, Sodium 194.2 mg, Sugar 18 g
OAT-SPELT BREAD
This yummy spelt bread won't have a chance to go stale on your countertop!
Provided by jynx
Categories Ingredients Whole Grain Recipes Spelt Recipes
Time 3h20m
Yield 40
Number Of Ingredients 9
Steps:
- Combine 1/2 cup warm water, 1/4 cup spelt flour, yeast, and white sugar in a very large mixing bowl. Let the yeast proof and grow for about 5 minutes.
- Stir in remaining water, oats, brown sugar, vegetable oil, and molasses. Add salt, then add remaining spelt flour, 1 cup at a time, and stir until dough starts to pull away from the sides of the bowl.
- Transfer the dough to a generously oiled bowl, turning dough several times to oil all sides so it won't stick or dry out. Let rise in a warm place until doubled in size, about 1 hour. Divide dough into 4 equal pieces and shape into loaves. Transfer loaves to greased loaf pans and let rise until dough is about 1/2 inch higher than the top of the pans, about 1 hour longer.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until tops are brown, about 30 minutes. Let cool in the pans for 15 minutes, then remove from the pans and finish cooling on wire racks.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 34 g, Fat 4.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 178.3 mg, Sugar 5.5 g
OATMEAL SPELT BROWN BREAD
Bread-machine recipe using spelt flour. Healthy and delicious. Prep time includes bread machine time but not final rise in loaf pan. May be different according to your machine.
Provided by Bobbiann
Categories Yeast Breads
Time 2h
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
- Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
- Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.).
- When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375ºF for 20-30 minutes.
Nutrition Facts : Calories 62.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 183.1, Carbohydrate 11.2, Fiber 0.4, Sugar 6.7, Protein 0.8
BROWN SUGAR AND OATMEAL SHORTBREAD
These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.
Provided by WaterMelon
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in middle of oven and preheat oven to 350°F.
- Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
- Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
- Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
- Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
- Add in oatmeal, mixing just to distribute evenly.
- Press dough evenly into prepared tray.
- Bake for 25 mins, until top is light-brown.
- Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
- Cool thoroughly in the pan and remove shortbread from pan using a spatula.
- The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
- Store cooled shortbread in an airtight contained for up to 4 days or freeze.
OATMEAL SHORTBREAD
These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL SHORTBREAD
I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.
Provided by Pamela
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar, add vanilla and beat until fluffy.
- Blend flour, baking soda, and rolled oats and then add to butter mixture.
- Mix well.
- Chill dough for 1 hour.
- Roll dough into balls and flatten with a fork.
- Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.
Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8
SUPER EASY OATMEAL SPELT BREAD
My daughter doesn't tolerate traditional wheat very well but does fine with small amounts of Spelt. Most bread recipes we've tried are very dense and not so fabulous. This one is superb! Uses leftover cooked oatmeal....so its a great way to use up that too!
Provided by dukeswalker
Categories Yeast Breads
Time 55m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine milk & vinegar, stir & let sit for a bit.
- In a large bowl, (I use my kitchen aid mixer) combine the flours, salt, and yeast; make a well in the center and add the milk mixture, egg, honey and melted butter and mix to combine. Add the oatmeal and continue to mix for several minutes on medium until the batter is elastic but it will still be *very* sticky and not your traditional "kneadable" dough consistency.
- Cover and let rise until dough doubles in size, about an hour.
- Grease two bread pans. Divide the dough between the pans, you'll literally be pouring/glooping it out - cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour.
- Bake in a pre-heated 375 degree oven for 30-45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts : Calories 54.6, Fat 3.1, SaturatedFat 1.8, Cholesterol 16.7, Sodium 348.8, Carbohydrate 5.4, Fiber 0.4, Sugar 2.2, Protein 1.7
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