Christmas shortcrust with cinnamon and oat flour: fragrant, crumbly, and perfect for making cookies with cutters, even without all-purpose flour.
This recipe is simple and designed to achieve a dough that doesn’t crack, doesn’t deform, and maintains a texture similar to the classic version, even when using only oat flour. If you forgot to buy traditional flour or want to make more rustic and naturally aromatic cookies, this shortcrust is the ideal alternative.
The oat flour, in fact, absorbs liquids more slowly and doesn’t contain gluten, so it tends to make the dough soft. With a precise balance between butter, sugar, and longer resting times, the result is surprising: a compact dough that rolls out well and perfectly holds the shape of stars, trees, and all the classic Christmas cookie cutters during baking.
The cinnamon adds that warm holiday fragrance, making these cookies ideal for decorating or gifting.
Perfect if you’re short on time, if you want a recipe with simple ingredients, or if you’re looking for a shortcrust that’s different from the usual but with the same sweetness and consistency.
I used my trusted Bimby, but I’ll also explain how to work it by hand and with a stand mixer.
READ TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Cooking methods: No Bake
- Cuisine: Healthy
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 2 cups oat flour
- 3 tbsps cornstarch
- 7 oz butter
- 2/3 cup brown sugar (or granulated)
- 1 egg (medium)
- 1 tsp ground cinnamon
- orange zest
- 1 pinch fine salt
Tools
- Chopper
- Grater
Steps
Powder the brown sugar and orange zest in the bowl: 15 seconds/speed 10. If the zest isn’t completely powdered, another 5/7 seconds at speed 10 will make it perfect. This step helps make the shortcrust finer.
Add the butter pieces and cinnamon to the sugar.
Add the sifted oat flour, cornstarch, egg, and the pinch of salt. Knead for 30 seconds/speed 5.
Transfer the shortcrust dough onto a parchment paper sheet, compact it, and roll it slightly so it can cool faster.
Wrap it up and put it in the fridge for at least 2 hours. Before working with it, warm it slightly in your hands, then roll out and create cookies or tarts.
Hand Kneading:
Powder the brown sugar with the orange zest, place in a bowl or on a work surface and add the cold butter in small pieces. Work with your fingertips for a couple of minutes and add the egg (preferably slightly beaten). Continue with your fingertips for two/three minutes and finally add all the dry ingredients and compact without heating the dough. Then proceed with resting in the fridge.
Stand Mixer Method:
Put the dry ingredients in the bowl and start the mixer with K-beater, low speed, just to mix for 5–6 seconds.
Add the cold butter cut into cubes.
Work at speed 2 for 20–30 seconds, until a sandy, crumbly mixture is obtained (it should not become creamy!).
Add the sugar and the egg (brown sugar is preferable to be powdered with the orange zest) and work at speed 2–3 for 10–15 seconds: the shortcrust should just compact, not whip.
Then proceed with resting in the fridge.
Tips:
You can use powdered brown sugar or granulated sugar.
Instead of orange zest, you can use mandarin zest, but in this case, it’s better to grate directly on the ingredients because it’s too thin compared to orange zest and you wouldn’t be able to remove the pith.
FAQ (Questions and Answers)
Why is there cornstarch in this shortcrust?
Since oat flour is gluten-free, a bit of cornstarch helps give structure to the dough and maintain shape during baking.
Can I omit the cornstarch?
Yes, the cornstarch is only to increase crumbly texture. Use 250 g of flour.
Can I use rice flour?
Yes, but always mixed with oat flour; for example, 30% rice flour and 70% oat flour.
Only with rice flour, I don’t know how it will turn out.
