Saturday, October 9, 2010

blog feature batterdays: plum-cake

This recipe comes from one of my favourite bakers, Melissa, of plum-cake. Not only is she an amazing baker, I just love reading her blog. I aspire to be half the blog-writer she is. We met while I was working at Cyclelogik and she was the baker. Ever since, we get together occasionally (we’re both very busy ladies) to chat about baking, life etc. and I couldn’t be happier to have met her. She brought this to one of my tea parties, I can’t remember which one now, but it was very popular.

I thought the flavours were very appropriate for fall and add something diverse to the tea party menu that isn’t spiced with cinnamon. Since Melissa is busy being an awesome Mom and professor, I decided to try it out. Once again, it was extremely popular with many of my friends commenting on how nice it is. I really like how it is salty and sweet at the same time. It's also super easy and goes really well with a cup of tea too (you must be getting sick of me saying that!). Add it to the list of recipes for cold and dreary days, you won’t regret it!

Oat Shortbread
from plum-cake, recipe here


1 cup all-purpose flour
3/4 cup oat flour
1/4 cup oat bran
3/4 tsp. salt
1 3/4 sticks unsalted butter (room temp)
1/2 cup packed brown sugar

(note: oat flour and oat bran can be found at health food stores)

Heat oven to 300 F. Prepare a pan. I used a 9-inch round springform for these, but you could also use an 8-inch square pan. For the springform, line the bottom of the pan with a circle of parchment paper. For the square pan, line with parchment leaving an overhang on two sides (this will help you lift out the baked shortbread.

Whisk together, the flours, bran and salt. Add butter and brown sugar and beat until all ingredients come together and form smooth dough. Press this evenly into the prepared pan. (note: If you use the springform pan, place on a baking sheet before putting in oven as there is a chance for butter leakage).

Bake for 30 minutes until brown on the edges. Remove pan from the oven. With a sharp knife, score the shortbread into even pieces (you don't need to cut all the way through). For the springform pan, score eight wedges. For the square pan, score 4" x 1".

Put pan back in oven and bake for another 15 minutes, until shortbread is lightly browned all over.

At this point, you can gild the lily by sprinkling granulated sugar (or perhaps even better, raw sugar) over the top. If you've used the springform, remove the pan ring and let the shortbread cool fully before cutting the wedges. If you've used the square pan, allow the shortbread to cool fully, then lift out of pan and cut through the rectangles. Enjoy! and try not to eat it all at once as I tend to do.

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