Go to the Recipe: Oaten Shortbread
Can the confectioners sugar be left out for a savory version, or is it needed for structure?
275 °F / 135 °C is rather low, I assume it's fan-assisted?
it is on our lowest fan setting of convection. but with this cookie I would stay at that 275 with out fan and just let it ride a few min longer.. it will seem soft right out of the oven and a little to tender, but once it cools on the tray it sets up beautifully.
we didn't try that, but assuming that that is 40% of in bakers percentages, it will defiantly be different than it is with the sugar.
You may leave some of the sugar out. The structure is going to come from the flours.
Oh, many thanks - I will do that then
the part about the name is quite baffling: shortening gets its name from the effect it has on flour, so the two proposed etymologies are literally the same.
Could you give dimensions for the radius and length of the log, please?
Made the recipe. I love it, except that the cookies are just a bit too delicate. Is there anything that might help them hold together a little better while keeping them gluten free.
Excited about this one. Step 3 is pretty cryptic though; I can’t visualize what you’re describing. Any chance of a video or further description of what’s going on here?
Agreed @Robin. I’m going to try substituting 20g arrowroot, 20g potato starch and a pinch of xanthan gum for 40g of the oat flour.
