The only thing more Scottish than shortbread is oats. The addition of oat flour is actually fairly traditional and adds a wonderful depth to this buttery shortbread. You can grind your own oat flour or use a store bought brand like Bob's Red Mill. A food processor does a good job making oat flour and you can use it for the entire recipe. No food processor? No problem! You can use a high-speed blender or even a spice grinder. If you're not using a food processor, you will need an electric mixer.
INGREDIENTS
1 cup (100 grams) oats (or 1/3 cup oat flour)
1 ½ cups (210 grams) gluten free 1:1 flour
2/3 cup (80 grams) powdered sugar
1/4 teaspoon salt
1 cup good quality butter, cubed at room temperature
15 grams (1 tbsp) coarse sugar
METHOD
Preheat the oven to 400°F. Lightly butter an 8"" springform pan
If you're making your own oat flour, grind certified gluten-free oats until fine. You can make this recipe using a food processor from grinding to completion, but you don't have to.
If you're using a food processor, add the gluten-free flour, confectioners sugar and salt and pulse to blend. Alternatively, whisk the dry ingredients in a large mixing bowl.
Add the butter and blend the ingredients together either by pulsing the food processor or with an electric mixer. It should come together into a smooth dough.
Press the dough into the prepared pan and using a knife or pastry cutter, score it (don't cut all the way through) into 16 wedges and sprinkle the top with coarse sugar.
Bake for 10 minutes at 400° then reduce the oven temperature to 250° and bake for 25 to 30 minutes or until golden brown. Because oven temperatures vary, keep a good eye on your shortbread. You want it just golden and set.
Turn the oven off and remove the shortbread. While the shortbread is still hot, cut along the scored lines with a sharp knife. Place the cut shortbread back into the warm, but cooling oven and allow it dry and crisp up for at least an hour. If you're baking at night, you can totally leave it to cool overnight.
After an hour, remove the shortbread from the oven and allow it to cool completely. Store in an airtight container. This shortbread freezes really well.
