Note: I wrote this before I realized that I react to oats–as do many gluten-intolerant folks. There is a prolamin in oats that is similar to the prolamin in wheat. So, we react to oats themselves, not just oats that are cross contaminated with gluten-containing grains. For more info, see my post Oats and Gluten-Intolerance: It’s Complicated.
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Bear’s Oat Ginger Shortbread
Ingredients
10 tablespoons unsalted butter, softened
1 1/2 cup oat flour (use gluten-free oat flour if you’re gluten-free)
1/2 cup brown sugar
dash of salt
dash of ginger
Preheat oven to 300 degrees
-mix all ingredients together
-turn out dough onto a Silpat mat (or parchment paper) placed on a cookie sheet
-shape into a circle (about 1/4 ” thick) and mark wedges with a knife
-bake at 300 deg. F. for 15 mins (watch the temp and make sure they don’t get too brown).
[PS: I no longer bake with oats because I found out that I react to them (like so many gluten-free people. But I have left this recipe up]
Enjoy!
Hi
– that recipe sounds brilliant (thanks so much for posting) – I can’t wait to make it when we finally get an oven that works (our microwave/combi thing nukes things on one side as the revolving whatsit doesn’t revolve, sigh). Always used to make shortbread in squares with fork pricks, but this shortbread I think we will have to try and shape them into bear paw prints in honour of Bear (who I sincerely hope is getting better really fast), they may even have to be renamed ShortBears….