The Christmas cinnamon and oat shortbread are fragrant cookies perfect for gifting.
Thanks to the shortcrust pastry with oats scented with cinnamon, I managed to make cookies just as I wanted: not too hard, holding their shape, fragrant, and with oat flour in the dough.
Making cookies during the Christmas season is one of the loveliest things to do at home. If we then package them in transparent bags with a nice red ribbon, they become a very appreciated gift.
Also good for dipping in milk, I am really happy to have managed to use my molds with a different dough from the usual shortcrust pastry. Needless to say, if you prefer, you can use the classic shortcrust pastry.
Let’s see what the right tips are for baking the Christmas cinnamon and oat shortbread.
READ TIPS AND FAQ AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Stove
- Cuisine: Creative
- Seasonality: Christmas
Ingredients
- 1 3/4 cups oat flour
- 0.7 oz cornstarch
- 7 tbsp butter
- 6 1/2 tbsp brown sugar
- 1 egg (medium)
- 1 tsp ground cinnamon
- orange zest
Tools
- Molds wooden
- Mats perforated
- Cookie Cutters
- Rolling Pins for shortbread
Steps
After preparing and letting the Christmas shortcrust pastry rest, roll it out to a thickness of about 1/8 inch on a lightly floured surface (sometimes I roll it out on the parchment paper where I rested the dough, so I don’t need to flour underneath, just slightly on the surface) and cut out the discs to form the cookies.
Place the shortcrust disk on the cold mold.
Gently press the dough with your fingertips.
Flip the wooden mold sharply onto the work surface, and the cookies are ready. Arrange them one by one on the baking sheet lined with a perforated mat or parchment paper.
If you don’t have wooden molds, get a decorative rolling pin, roll out the dough always to 1/8 inch, chill it in the fridge for 10 minutes, and then roll it again with the decorative pin.
Cut out with the chosen molds and arrange on the baking sheet. In both cases, while the oven heats up, put the trays in the fridge or freezer; this way, the result will be perfect. Bake in a preheated oven at 325°F (fan-assisted) or 340°F (standard) for no more than 15 minutes.
Tips:
For a perfect result with the cookies, the decorated wooden molds must be cold. It is useful to keep them in the freezer for 10/15 minutes and then dust with a little flour, shaking off the excess.
For a perfect result with the cookies, the decorated wooden molds must be cold. It is useful to keep them in the freezer for 10/15 minutes and then dust with a little flour, shaking off the excess.
FAQ
Can rice flour be used?
Yes, but it must be mixed: it cannot replace 100% of the all-purpose (or oat) flour because it is too fine, absorbs little, does not bind, and would make the dough very crumbly and hard to roll out. Try with 70% oat flour and 30% rice flour or 70% all-purpose flour and 30% rice flour.
