Moist , chewy , crunchy and aromatic , these squares have it all . The aroma of these baking with the spice of the ginger is mouth watering , and , once cooled you will not be dissapointed with the buttery flakiness from the butter and the slight crunch from the oatmeal .
Makes 16 squares
Laura Barton of the Oregon Department of Agriculture
3/4 cup plus 2 tbs whole wheat flour
3/4 cup packed light brown sugar
1/4 cup oats , preferably steel cut ; old fashioned or quick cooking oats (not instant)
1 1/2 tsp ground ginger
3/4 tsp cream of tartar
3/8 tsp baking soda
1/2 cup ( 1 stick ) plus 1 tbs cold unsalted butter , cut into pieces
Preheat oven to 325*F . lightly butter an 8 inch square baking pan . In a food processor , combine the flour , sugar , oats , ginger , cream of tartar and baking soda ; pulse to combine . Add butter and pulse on and off until the mixture is crumbly .
Pat the dough into the prepared pan , pressing the surface with a floured fork until even ,bake until the center is set and the top is pale golden brown , 20 to 30 minutes .
Cool to lukewarm in the pan on a wire rack . While still warm , very carefully cut into 16 two inch squares. Cool completely in the pan . Store squares in an airtight container.
Filed under: Desert, Eggless | Tagged: Eggless cookies, eggless dessert, Laura Barton, oatmeal shortbread squares, spice shortbread cookies | Leave a Comment »
