Not Your Grandma's Oat Shortbread Recipe - But Maybe Your Great Great Séanmhair's
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- Опубліковано 24 січ 2023
- Oat Shortbread Recipe... Cue The Outrage
Gran always said the secret to her shortbread recipe was using rice flour. You end up with an all butter shortbread that will just melt on your tongue, leaving a huge grin on your face. You can bake this shortbread recipe as rolled and cut-out cookies, or in a fancy stoneware shortbread mold... or as we've always done; a shaped round that is cut into wedges after cooking. This is a great egg free cookie recipe. Don't think of this as just a holiday cookie, or a Christmas cookie recipe - these are great all year round. A melt on your tongue rice flour shortbread recipe.
*In the early 1700s - to late 1800's Scotland was the centre of the global rice trade. Rice from Asia and from 'The Colonies' was imported to Scotland for processing and then traded on to the rest of Europe.
In 1775 alone more than 44,000. tons of rice were imported to Scotland from the Southern Colonies. That's just one year; and the numbers grow year over year until the late 1890s when trade shifted.
Some of that rice remained in the local Scottish economy and marketplace.*
Ingredients:
250 mL (1 cup) butter
125 mL (1/2 cup) superfine or fruit sugar
125 mL (1/2 cup) rice flour
175 mL (¾ cup) oat flour
175 mL - 250 mL (¾ cup - 1 cup) all purpose flour
Method:
Preheat oven to 150ºC (300ºF).
In a bowl cream the butter.
Gradually add sugar and beat until fluffy.
Gradually add rice flour, oat flour and all purpose flour until the mixture is too difficult to mix with a spoon.
Turn onto a floured board and knead lightly, drawing in flour until the dough begins to crack.
Form into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.
Pat the dough into a circular shape roughly 1/4 inch thick.
Take a fork and prick a pattern onto the top of the dough.
Bake for 45 minutes to 1 hour.
When the dough is slightly golden remove from the oven and let sit for 5 minutes.
Cut into wedges and remove from baking sheet to cooling rack.
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Love Julie's reaction when Glen broke off a piece of the shortbread in Julie's hand ✋️ 😉😎
I just need a little piece. And then takes more right from Julie's hand ;-)
you're not eating it fast enough...lol...priceless look!
I'm thinkin' 🤔
I love the history lessons incorporated into the recipes. You're a food historian even when you're doing your own thing. "I'm thinking!"
“You’re not eating that fast enough”
“I’m thinking”…..
“Thinking that we should have cookies for supper instead of soup”… LOL
In the UK, superfine sugar is called caster sugar, and as you said, is a very finely granulated sugar. I have several friends in the UK who cook, and caster sugar is one of the many things I had to learn in order to understand what they were talking about. The US and UK are two countries divided by a common language.
I glenn,I didn't realise superfine sugar is called caster sugar
They are from Canada. Those of us in the US are the third cousins.
Same in New Zealand, Australia and Ireland. Caster sugar if you need a finer sugar.
In the USA superfine (caster) sugar can be found in stores. Made by none other than
C & H Sugar brand. They call it Baker's Sugar and it is in a milk-carton style container (the waxed cardboard style- not plastic style jugs.)
@@SledDog5678 Wow! I'm learning so much on this channel. Thanks!
I love the term "petticoat tails" for the shape! And it must have turned out lovely for Julie to wonder if it could be supper.
I make my own "superfine" sugar in my small electric coffee grinder. Works great!
Good idea 💡 Thanks 😊
@@oreally8605 You're very welcome! Yes, it works great!
Thanks for the tip, Karl. Here in Minnesota (USA), super fine sugar costs 2 to 3 times more than regular. So I will definitely try this.
@@anderander5662 Yep.
I just find the coffee grinder handier.
Even the mini size countertop version does the job. A quick blitz is all that’s needed.
This puts me in mind of another recipe. I believe the book was published in the 1970s, called The Bread Book. Cornell University was tasked with making palatable bread that fulfilled most of our dietary needs. As if man could live by bread alone. It combined several flours, including wheat, rice, and oat, I believe. It's simply called Cornell Bread.
My old recipe for Cornell bread calls for white AP flour, soy flour and wheat germ. You'd have to look exact proportions up on the net.
If you want to do an interesting shortbread (that is pretty decadent), use 100% extra-fine almond flour.
The fork holes made a really pretty design.
I'm with Julie when it comes to shortbread, skip the soup! That and why take my cookie! Lol! God bless 💖✝
I love watching your videos! You make cooking fun, and I have learned a lot from you!
The rice flour makes this recipe tempting to try - but I doubt it can compare to your millionaire shortbread recipe It is sooo good. Great video!
For UK viewers superfine sugar is the same as caster sugar.
I use a shortbread recipe from an old Five Roses cookbook that uses cornstarch along with the flour. At Christmas I make four batches - each using a pound of butter - and flavor them differently. I've used lemon rind, instant coffee granules, cocoa, vanilla, and this year tried making a spice flavored variation. I roll dough into a log, chill overnight, then slice and bake.
Love Glen's cutting - so equal. Great technique.
Caster Sugar is what it was called long ago.
Today C & H Sugar sells it in a square milk carton style container calling it Baker'sSugar. I have seen it at Walmart on occasion, as well as Smart & Final and Harmon's.
Side note (Calif., Nevada, Utah are the areas mentioned.) Contact your area stores to bring in the C& H Baker's Sugar
Cassava flour also works really well to add some structure/retain moisture in baked goods. It also makes a very effective pate a chou.
If you can stand the flavor, which I can't. It's similar to taro root, which which is a little bitter, and which I hate! My family loves both. I guess I'm the oddball!
Well call superfine sugar, caster sugar here in the UK! My mother was Scottish and she baked a tray of shortbread every other week. She made it soooooooo thin, it melted on your tongue, mmmmm. She also had a recipe where she used ground almonds, but I can’t find it anywhere. I think I might be making shortbread this weekend. Thank you Glen.
The ones I have seen sub about 1/3 the amount of flour with finely ground almonds. I've used pistachios as well and, while totally inauthentic, they make a delicious shortbread!
Super fine sugar in Australia, is known as Caster Sugar - dissolves faster 🤩
I got all excited that this would be Wheat free. 😭 I still drooled though
So simple, so delicious. You just can't screw up making shortbread.
"I can call it shortbread"...Love that statement!!!
Great Grandma must have had some serious arm strength to mix that by hand.
Caster sugar and rice flour and regular flour, are the one used in Scotland with our family recipe.....Yours looks awesome, nice and "snappy"!!
I love shortbread! Generally, the simpler things are the more I like them.
Happy Robbie Burns!
Glenn's sounding like the Spanish Inquisition. The two ingredients are rice and oat and flour our three ingredients are rice oat flour butter and sugar. Our FIVE ingredients. 😂
Shortbread that melts in the mouth is soooo yummy!
I had made some rice flour myself by blending up some white rice.
I love the stuff, I said it once so I get tons of it for Christmas, but it has palm oil or soya oil in it nowadays, which gives my stomach ache. so I fed the birds my lovely shortbread. 🥺
My great grandmother brought her recipe to the USA from Scotland and I just love it she mixed it with her hands and that's how we do it.
Hiya Jennifer, where about was your great grandma from, in Scotland?
We had LOTS of shortbread here, Glen - and you're always welcome! LOL And Happy Bobby Burns' Day!
This recipe looks interesting!
You could add a tablespoon of water and refrigerate for an hour to hydrate the non gluten flours and allow them to hold together better.
That looks wonderful.
Yum! I'm looking forward to trying this. I love oats in any form.
I love love love shortbread!
Oooh, this has inspired an idea for making this with Glen's favorite flavored flour... Something to try this weekend!
Love shortbread. Thank you.
It's the BEST SHORTBREAD EVER!
Thank you
Looking forward to trying this.
"Play with your food, Play with your flours" 🙃
I grew up watching Delia Smith and shortbread made with semolina wondered if you had ever tried that Glen. You have become my go to for recipes I barely look at my old cookbooks now :)
I wonder if anybody has tried making shortbread with besan as one of the flours? Could be delicious with a little cardamom too.
Haha, Glen kept taking more if her cookie!
yum... I'm with Julie.. bring on the shortbread!.. I have never thought of making them with oat flour
I look forward to trying this! Tonight I fly out to visit my chocolate-hating, shortbread-loving mother, and I bet she'll love this!
That kind of superfine granulated sugar we call 'Caster Sugar' over here in the UK, unsure why.
So you can put it in your sugar caster, and cast it about with abandon on your Victoria sponge or other delicious treats!
@@cynthiamorton3583 That explains the silver sugar shakers I see on British antique shows!
I like Julie’s coat!!!
Is super-fine sugar the same as caster suger? Nice timing for Burns' Day, by the way!
Yes, I think so (I'm in the UK and would call it caster sugar.) I believe the name is because it is fine enough to be used in a sugar caster, a historical thing a bit like a big salt or pepper shaker used to sprinkle sugar!
I find shortbread dough easier to work with using my food processor.
I watch a lot of videos of bakers from the UK and they call it caster sugar. I haven't been able to find it where I live. I've been told that regular sugar would be fine if you don't have it. I do love me some shortbread cookies.
Got a food processor? Whir the sugar around in it. You don't want to turn it into powder, but you can change the grind into something very fine. Which is essentially what the manufacturers do.
Caster sugar can be found in supermarkets like Tesco in the UK.
@@ceejay4284 You can find super fine, "caster sugar" in grocery stores in the U.S. too -- at twice the price of regular sugar. Use your food processor instead.
Curious as to what the rice flour component brings/adds to the recipe. Flavour? I can see the oat flour - particularly if firstly toasted and ground - would add character to the flavour. Normally, I find short-breads to be very one note and tho I don’t mind occasionally making and enjoying them or sandwich shortbreads with homemade jam fillings
Rice flour changes the texture, and in this case the brown rice flour also added a slight depth of flavour.
Ever tried making Yorkshire Curd Tart or Manchester Tart? Two delicious desserts from the place I was born and the place I live now.
Hiya Matthew, have a look at Traveling family of 5 Carlisle Patties, I sent Michelle the recipe in the first lockdown,
I would have chomped his hand! What an interesting recipe,Glen. Thanks.
In Scotland its called Caster Sugar.
Thank you for sharing this - really like short bread. BTW the term "fruit sugar" ("Fruchtzucker") in German regards not to grain size, but to another chemical composition, like within fruits (but not, of all things, bananas), which is also more suitable for diabetics.
I much prefer oat shortbread, I may have to try it with the rice flour.
In BC you tend to see superfine sugar by Rogers is called Berry Sugar. Interesting that the name is so different depending on the location.
Looks so yummy. I wonder if you could substitute brown sugar and make it butterscotch-y.
I bet you could. But then I would cream the sugar very well with the butter, that the sugar is well incorporated.
Perhaps add a bit of Scotch, too.
Great video, thanks for sharing.
I've been looking for a copycat version of Pepperidge Farms Chessmen cookies and someone said they're shortbread cookies. Is this similar to that?
Here in New Zealand and the UK (probably Australia too) superfine sugar is called Caster Sugar. Don't know why it just is!
Called caster sugar in UK.
Hiya Glen, could I just say how clean your (studio) Kitchen is, I hope your kitchen in your home is as clean as that one, I've watched all your vlogs, but I don't make them, to tell you the truth I'm frightened incase I make a howl up of it, but keep up the good content, you must get hundreds of books in per week, this is Choppy in Whitehaven, Cumberland, England
Barley flour would add enough gluten and take away wheat allergy problems.
I'm going for a GF version using King Arthur GF AP Flour, which includes xanthum gum as part of the product ingredients.
I’m wondering about the history of a shortbread cookie recipe I got from the Canadian side that uses just Instant Flour + Icing Sugar + Butter.
Compared to a sugar cookie it’s very tender and not too sweet.
We call it caster sugar over in the UK
Julie has a well-experienced tongue - noting the difference between the flours. Mm!
Linseed flour instead of xanthan gum should give a little bit of stickyness, too.
Looks delicious. Curious, how much xantham gum would you use for a batch that size? A tablespoon? I really don't know. But I would like to give it a try.
Here's an all rice flour / gluten free version we did on the channel in 2011:
Ingredients:
1 cup (250mL) Rice Flour
1 tsp (5 ml) xanthan gum
½ cup (125 mL) butter at room temp
¼ cup (50 mL) sugar
Method:
Preheat oven to 350°F (180°C).
Whisk together Rice Flour and xanthan gum in small bowl.
In large bowl, cream together butter and sugar until light and fluffy using a spatula or a wooden spoon.
Stir in flour mixture and knead lightly until dough is smooth.
Roll on a lightly floured surface to 1⁄4 inch (6 mm) thickness.
Cut with cookie cutters, place on ungreased baking sheet and refrigerate 20 minutes.
Bake at 350°F (180°C) for 14-16 minutes for 2 inch (5 cm) cookies or until slightly golden.
Let cool 10 minutes on baking sheet before removing to cooling rack. Let cool thoroughly before storing in tins.
@@GlenAndFriendsCooking Thanks so much! :)
"I'm thinking" 😀
I was going to ask about GF because what does gluten bring to the party here? I would likely replace the AP with Bob’s Red Mill 1 to 1, which includes xanthan, rather than upping the other flours, but after twiddling my thumbs over what next to try and bake, I think it’s this one. So glad you and Julie talked about it. Shortbread is perhaps the perfect cookie. It is deceptively simple, and your recipe looks so very tasty.
An idea, as of you needed any. Last year I started making the lemon yogurt cake little French girls learn at a very young age because it is all about the ratios (one yogurt container, 1/2 of oil, two of sugar, etc. It is a great cake (especially when soaked)-even gluten free. I apologize if you have made this cake, but as it is going round TikTok these days, I cannot remember who has made it.
I tried the almond variation and it did not work for me, though I am not sure why. More recently, I saw someone successfully make a cocoa version. Could you perhaps Glenify the basic recipe as you did condensed milk ice creams? It is a great cake to make any day of the week, for any time of day.
i use a 50/50 blend of white rice and sweet rice flour. no gums or other flours or starches. does best if it rests in the icebox several hours to overnight. (aside from the flour blend and a pinch of salt, it‘s the same as glen’s revipe)
Would there be a butter replacement for this recipe and still feel so delicately delicious؟ thanks
If you can get it where you are, try Earth Balance vegan buttery sticks. It won't be the same, of course, but it does pretty well in my opinion.
Wonder if the 1:1 GF flour would work in place of the AP flour. It has the x. gum already in it
There is a company out of Ireland that sells amazing (not GF) Oat Shortbread cookies shaped like shamrocks at Costplus World Market storss.
That satisfying cut at the end (...0_0)
Glen, do you ever add salt? Or do you use salted butter? To me, shortbread without salt is tasteless.
Would nut flours work? For structure?
💚🌞
Mmmmn flowers
Could you substitute larger amoubts of the rice and oat flour for the regular flour to make it gluten free?
Nm, you covered that. Lol😂
Caster sugar, it can be made at home by using a blender.
I'm surprised he didn't have his other paddle attachment on the mixer
Can you make the rice flour and oat flour?
I've always rubbed the butter through the flour as to not fully blend the two, that's where I thought the term "short" came from. Is that not necessary?
There is the historical term ‘short’ and our current understanding of what makes a pastry / cookie ‘short’. Thoroughly coating the flour in fat inhibits the creation of gluten strands / structure; shortens them. Mixing the way I did achieves this, as does your method, so whatever is most comfortable for you works.
Does anyone know if there were any historical gluten free shortbread recipes?
As far back as I've been able to see - they all contain wheat flour. Farther back you go they all contain yeast, spices, candied peel, etc as well.
@@GlenAndFriendsCooking thank you for the information. This is all very intresting as always.
Could the sugar be castor sugar?
Ever used millet?
so wholesome it makes me sick
No salt?
Good taste but too crumbly
Needs something to hold crumbs together so you can pick it up.
My powdered sugar says 100% sugar, no starch listed
Where do you live? What brand?
@@GlenAndFriendsCooking in the UK tricalcium phosphate is a anti-caking agent used in some icing sugar, it gives a far better texture to icing than cornstarch.
@@paulomalley1147 Interesting - I haven't seen any brands here with that listed as an ingredient. On a side note; some North American recipes that use powdered / icing sugar are formulated with the corn starch component in mind. So I wonder how they would turn out without that component?
@@GlenAndFriendsCooking In Australia icing sugar is 100% sugar. If it has an anti caking agent it's called icing mixture.
Germany- the brand is "Diamant". Maybe it is such a small amount that they don't have to list it- but I think then it would have to have a warning because starch can be an allergen. Always fun to find the small differences between countries :) my favorite one to obsess about is the washed eggs thing in the US
Salted butter?
I use salted butter in almost every recipe.
On average in Canada (and the USA) 1 cup (used in this recipe) of salted butter contains ¾ tsp of salt.
@@GlenAndFriendsCooking About 50 years ago when I was in second grade, we went on a school trip to the local dairy and I remember that the man who gave us the tour explained that unsalted butter is made with higher quality cream and that for baking we should add the salt ourselves. I'm not sure what is weirder, a man giving seven year-olds baking hints or a seven year old remembering his tips for 50 years. He may have made that up, but I still buy unsalted for baking.
@@JimLambier My current research is that (in North America anyway) pretty much all supermarket butter is the same. Minor variations in fat / water content but not really any between salted and unsalted. Canada even has a national butter reserve that buys bulk butter from producers in times of glut, and then sells it back to producers when demand is high. The info I have about this is that the butter producer may not necessarily be buying back the butter they made; it can be from another producer.
0:02 I feel like UA-cam isn’t alerting me to your content. I have to search for you now. If others are experiencing this I wonder if algorithm world has a bug or two??
Bug or two or three... I hear this comment a lot, and my viewership numbers reflect this problem as well.
But my 'UA-cam Creator Success Manager' assures me that they aren't pushing my content down.
I am finding that most of my subscriptions don't float to the top even with notifications unless I always like and comment, even if it is just a word or two.
When I saw the recipe name, I hoped you were making a gluten free recipe
I have made only gluten free shortbread for years with just oat flour. It holds together just fine for me. I will try the rice flour addition though to see how it works. You don't necessarily need to add gums to give GF cookies structure. They don't have or need that much structure to begin with.
I don't think my family ever made shortbread
Not really liking the fork pattern. Sort of historically disturbing.