Less is more. That’s what designers and architects say quite a lot. That’s what I say a lot! It sounds weird and wrong, but this Oxymoron is actually quite true. Simple structures and buildings look often nicer than others with a lot of “schnickschnack” ;)
When it comes to baking, it’s also a good idea to follow this principle. If less is more, maybe nothing is everything. Well… sometimes ;)
Less is more is not what’s happening in my kitchen right now, to be honest. I have so much stuff stored in every free corner… it’s ridiculous. I should definitely get rid of some things. Or maybe I could move out and just find a bigger kitchen?! That could be a solution ;)
Well.. this post is not about my kitchen. It’s about shortbread. Easy peasy shortbread. No fancy stuff, just plain Maple Oats Shortbread. Less is more! ;)
All you need are some rolled oats, flour, butter, sugar and of course maple syrup – the nectar of the gods ;) I suppose you have all of that ingredients at home most of the time. The result is delicious shortbread you can enjoy with a cup of tea or coffee or use it to make other recipes like trifles or pies (for the base/crust). Store the shortbread in an airtight container so it does not get too dry.
INGREDIENTS / ZUTATEN
1 cup (90g) rolled oats
1 1/2 cups (200g) all-purpose flour
3/4 cup (100g) confectioners’ sugar
1/4 tsp. salt
1 cup (230g) butter, at room temperature
1 tbsp. maple syrup
90g Haferflocken (Kleinblatt)
200g Mehl (Type 550)
100g Puderzucker
1/4 TL Salz
230g weiche Butter
1 EL Ahornsirup
DIRECTIONS / ZUBEREITUNG
2. Add the rolled oats to a mixer and grind to get a fine flour. Mix with the flour, confectioners’ sugar, and salt in a large bowl. Add the butter in small pieces and the maple syrup and mix until you get a quite sticky dough. Transfer to the prepared baking pan and press/spread with a spatula or your fingers to get an even layer. To make it a bit easier later, you can mark the 21 bars already by using a knife and marking three equal stripes and then the seven bars for each stripe. Bake for 26-30 minutes until firm and golden brown on top. Take out of the oven, let cool down for a moment, then remove from the tin (works best if you used baking parchment) and cut into 21 bars (along the marks if you made them). Let cool down for a moment, then transfer to a cooling rack and let cool down completely.
2. Die Haferflocken in einen Mixer geben, zu einem feinen Mehl verarbeiten und dann mit dem Mehl, Puderzucker und Salz in einer großen Schüssel vermischen. Die weiche Butter in kleinen Stücken und den Ahornsirup dazugeben und alles zu einem glatten Teig verkneten (mit den Händen oder der Maschine). Der Teig wird leicht klebrig sein, aber das ist OK. Den Teig jetzt in die Form geben und hineindrücken – entweder mit einem Spatel oder den Fingern. Mit einem Messer drei gleich breite Streifen markieren und diese dann in jeweils 7 Rechtecke teilen. Im Ofen für 26-30 Minuten backen, bis sich der Teig nicht mehr zu weiche anfühlt und die Oberfläche goldbraun geworden ist. Aus dem Ofen nehmen und etwas abkühlen lassen, dann aus der Form nehmen (geht am Besten, wenn man Backpapier verwendet hat) und entlang der Markierungen in 21 Rechtecke schneiden. Nochmals etwas abkühlen lassen und dann auf ein Kuchengitter legen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Maple Oats Shortbread
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 21 1x
Description
Delicious and easy to prepare shortbread with oats and maple syrup. Perfect with a cup of tea or some coffee.
Ingredients
- 1 cup (90g) rolled oats
- 1 1/2 cups (200g) all-purpose flour
- 3/4 cup (100g) confectioners’ sugar
- 1/4 tsp. salt
- 1 cup (230g) butter, at room temperature
- 1 tbsp. maple syrup
Instructions
- Preheat the oven to 375°F (190°C). Line a 9×9 inches (23x23cm) square pan with baking parchment or grease lightly and set aside.
- Add the rolled oats to a mixer and grind to get a fine flour. Mix with the flour, confectioners’ sugar, and salt in a large bowl. Add the butter in small pieces and the maple syrup and mix until you get a quite sticky dough. Transfer to the prepared baking pan and press/spread with a spatula or your fingers to get an even layer. To make it a bit easier later, you can mark the 21 bars already by using a knife and marking three equal stripes and then the seven bars for each stripe. Bake for 26-30 minutes until firm and golden brown on top. Take out of the oven, let cool down for a moment, then remove from the tin (works best if you used baking parchment) and cut into 21 bars (along the marks if you made them). Let cool down for a moment, then transfer to a cooling rack and let cool down completely.
Notes
- Enjoy baking!
