Cape Breton Oatmeal Shortbread
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ¼ | cups |
margarine
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
rolled oats
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 296 | ml |
margarine
|
|
| 237 | ml |
brown sugar
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 355 | ml |
rolled oats
|
|
Directions
Cream margarine.
Gradually add brown sugar and vanilla.
Add rolled oats, flour and baking powder.
Combine well. Turn dough onto lightly floured surface.
Knead lightly. Pat or roll dough in a rectangular shape, not too thin.
Cut into slices. Bake in 350℉ (180℃) oven, 20 to 25 minutes. Cool on wire racks.
