Oat Demerara Shortbread

Serves: 12 to 16 Wedges
Source: Canadian Living, December 2010

Ingredients:

• 1/2cup (125 mL) large-flake rolled oats
• 1cup(250 mL) unsalted butter, softened
• 1/2cup cup(125 mL) packed Demerara sugar or dark brown sugar
• 1/2 tsp(2 mL) salt
• 1-1/2 cups(375 mL) all-purpose flour
• 1/4 cup(50 mL) cornstarch

Topping:

• 2 tbsp(25 mL) (2 large-flake rolled oat

Instructions:

1. On baking sheet, bake oats in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool.
2. In large bowl, beat butter, sugar and salt until fluffy. In separate bowl, whisk flour, cornstarch and oats; stir into butter mixture just to combine.
3. Press into parchment paper–lined 9-inch (2.5 L) spring-form pan. Score into 12 to 16 wedges.

Topping

1. Prick wedges with fork; sprinkle with oats and press lightly into dough.
2. Bake in 325°F (160°C) oven until browned, about 50 minutes. Let cool in pan on rack for 5 minutes. Cut through score lines. Let cool completely.