MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oat Shortbread Categories: Breads Yield: 24 Servings 250 g Oats (rolled or whole) 50 g Plain flour 200 g Salted butter 120 g Caster sugar 1 ts Vanilla extract 5 g Salt MMMMM-------------------------EQUIPMENT------------------------------ Food processor or grain -mill; to grind oats 2 Round cake tins (20 cm) A slight twist on the classic shortbread: 3:2:1 ratio of flour:butter:sugar, that replaces most the plain flour with ground oats and adds a little extra sugar to balance the oats and add extra chew. Pre-heat oven to 140 C. Cream together butter, sugar, vanilla extract, and salt. Put rolled oats in a food processor for 30 seconds to grind them up. Or put some whole oats through a medium coarse setting on a home mill. Add the ground oats and plain flour to the creamed butter and sugar and gently combine. Butter 2 round cake tins (20 cm) and divide the mixture between them (310 g ea). Press the mixture down until it reaches the edge and covers the base of each tin evenly. Prick the top of each mixture all over with a fork - in a decorative a pattern if you like. Place both tins in the oven and bake at 140 C for 45 minutes or until just beginning to turn golden at the edges. After removing the shortbreads from the oven, leave them in their tins for a minute or two, then place a cutting board over each tin and flip it over to release the shortbread. Remove each tin and immediately cut the shortbread into 12 slices - pizza style - then allow to cool fully. Recipe by Caolan McMahon Recipe FROM: MMMMM