makes 18 biscotti-length or 36 short bars
2 sticks butter, softened
1 cup confectioner's sugar
1 tsp vanilla
1 1/4 cups flour
1 1/4 cups quick oats
1 to 1 1/2 cups raisins
Preheat oven to 350.
I like to do this kind of thing by hand, but you can use a mixer.
Blend butter, sugar, and vanilla. If you do this with your hands, you'll get a bonus: smooth, buffed hands! It's like a pre-cookie spa treatment. The recipients of your cookies will get some extra protein in the form of dead skin cells.
In a separate bowl, combine flour, oats, and salt. You may sift the flour, but I'm skeptical that this accomplishes much. Add the raisins. Fluff with your hands until raisins are coated with flour.
Combine wet and dry ingredients until just mixed, with no streaks.
Obtain a 9 x 13 pan.
Pat the batter into the pan until even. Run a fork along the top of the batter for crackly texture.
I refrigerated the pan for 30 minutes, then used a spatula to cut bars into the dough. You can do this at this point or after the shortbread is baked. I was afraid the oats would make the bars too crumbly after the shortbread was in its final form.
Using a pastry brush, apply the egg wash. If you hate waste as much as I do and use the whole egg, you'll end up with puddles of albumen on your shortbread. Do this at your peril!
Bake the shortbread for about 30 minutes. I baked it until it started to brown on top, but I would have preferred a gooier texture and a more pallid surface.
Let the pan cool on a rack. Cut into bars if you haven't already done so, and remove these from the pan.
- These would be great with rum or rum extract instead of vanilla.
- If you want to go for a strong rum flavor, soak the raisins in half a cup of rum for a day or so. The oats won't know what hit them!
- I would like to experiment with a thicker bar and might use a 9 x 9 baking pan next time.
These snacks are the perfect blend of virtue and luxury.