Yesterday day was shortbread day! And it was Day 2 of three consecutive days without rain. I can't remember when we've had such a nice weekend!
This week I decided to try processing one-fourth cup of oatmeal, then adding the other dry ingredients. I'm still aiming for a coarser textured shortbread. My husband, Skip, commented that this shortbread was "too dry". It also seemed to have a certain saltiness. Won't try that again!
Drizzled a bit of semi-sweet chocolate over the wedges, and will send them to work with son, Ryan, tomorrow. All the better to get the tempting shortbread out of the house.
What to do while shortbread bakes:
This week I started my container herbs: rosemary, thyme, lavender, parsley, basil, chives. They add a bit of color on the sunny front porch. Isn't the table my Skip made for them wonderful! We need the high edges on the table for when the Dakota winds blow.
5.15.2010_Shortbread with Oatmeal (Grade-B-)
Pan: 8 inch cast iron skillet
Oven temperature: 300 degrees F
Baking time: 40 minutes
Process until powdery: 1/4 cup old fashioned oatmeal
Add; 1 c. all purpose flour
1/3 c. powdered sugar
1/4 tsp salt
Process in: 1/2 cup butter, room temperature
Empty onto wax paper and form into a flat circle.
Press into cast iron skillet.
Prick all over with a toothpick.
After 30 minutes of baking time, cut into wedges.
Put back in oven for 10 more minutes.