My Scot DNA is doing the happy dance! I found this recipe and have been eager to try it. I make my own oat flour but this creator specifically states to use fine ground because the courser home ground makes the final product texture different than expected in shortbread. While I couldn’t find the suggested brand, I did purchase a pound bag of Gold Medal fine oat flour. I have to say that I am glad I did. The texture, taste and feel of the end product is just like one expects in shortbread.
The recipe calls for using a fork to cut the butter into the flour mixture. I have made biscuits, pie crusts and such for years and always prefer using a pastry cutter. It performs the task with ease, blends faster and better than a fork.
The recipe also suggests using quality butter for a more robust rich flavor. I agree on that also. While my goto quality butter is Kerry Gold, I was out of it and used Cabot unsalted butter. Cabot is a good quality butter but I plan to make these again using Kerry Gold to add to the richness. I always use unsalted butter and could not see that using salted per the recipe makes any difference. If one is a salt fanatic it might but I have never used much salt and never add it to any cooked dish like many do.
The one item I will be adding going forward is a correct size cookie cutter to my list of tools. I actually used the funnel end of a small opening stainless steel canning funnel because it was only slightly larger than the noted cutter size. It worked in a pinch but I think it led to the cookies spreading more due to their larger size.
Now to the important part. Oh my goodness the flavor. So rich and buttery and just the right texture. I would not have known they were made with healthy oat flour if I weren’t the one making them! These will be a constant treat in our home from now own.
Simple and quick to make. Delicious, healthy treat. Here is a link to the recipe. Healthy Shortbread. Enjoy!
My World 
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