A delightful little oat bar that is perfect in lunchboxes or as a snack. It has a crispy yet tender bite. If desired you could make a chocolate glaze. They freeze beautifully too, so make a big batch!
Ingredients
1 1/3 cups all-purpose flour
1 cup butter, softened and cut in 1" pcs
2/3 cup brown sugar, firmly packed
2/3 cup rolled oats
2 tsp cinnamon powder
1 cup shredded coconut
Glaze:
1 1/2 cups powdered sugar
2 -3 tbsp water
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven 300F.
2. In a Kitchenaid mixer or similar device, add flour, pieces of butter, brown sugar, oats, cinnamon and coconut. Turn on to "Stir" setting and then switch to setting no. 2 until mixture is blended together. You may need to stop the machine and scrape down the sides to ensure it combines properly.
3. Place in an ungreased 9X13 pan and spread evenly. Set in oven on middle rack for 20 to 25 minutes or until lightly browned. Watch carefully; brown sugar caramelizes faster than white.
4. After it is fully cooled, you could cover with a glaze of sugar and water. Pour over the shortbread. Tilt pan to all edges so that it covers the entire treat. Or you can enjoy them plain.
Susie's Tips and Tricks
Keep an eye on these; if your oven runs hot, you may get a very crispy product. Use your eyes, not strictly bake time.
You could make a chocolate glaze if you prefer; plain is great as well though.
You could add pumpkin spice mix and give it a different flavour profile.
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