This is originally a Rachel Allen recipe from her book Bake which I absolutely love. For some reason they never struck a chord with me until I tasted a version made by Tracey from Mammy's Kitchen at a Bord Bia Blogger's Day (where I brought my Chocolate Sable Biscuits as my contribution to the groaning tables of food). I came home with a bag stuffed with baked goodies made by other food bloggers and myself and The Hubs sat down to an evening of gluttony. These really stood out because they tasted almost popcorn-like and we fought like children over the crumbs, so I knew I had to make these at home. They're really simple and the trick is to get the dough as cold as possible and slice it with a serrated knife so it doesn't crumble.
Oat and Vanilla Shortbread Biscuits
200g Butter, softened
100g Icing Sugar
1 tsp vanilla extract
200g Plain Flour
½ tsp Baking Powder
100g Porridge Oats
Preheat your oven to 180c / Gas Mark 4. Line two baking sheets with baking paper.
Cream the butter until soft, then add the icing sugar & vanilla extract and beat until the mixture is light and fluffy.
Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
Place the dough onto a sheet of cling film & roll it into a log about 30cm. Allow to chill in the fridge, covered in the cling film, for about 30-40 minutes until firm.
Remove the cling film; slice the log into rounds about 5mm thick and place slightly apart on the baking trays. Bake for 15 minutes, or until light golden brown and dry to the touch. Cool on the tray for 10 minutes & then transfer to a wire rack to cool fully.