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Baking recipe · from the recipe book

Lemon Oat Shortbread Wedges

Buttery, crisp-tender shortbread with toasty oats and bright lemon zest, finished with a crunchy sugar top.

Lemon Oat Shortbread Wedges

Ingredients

  • ¾ cup170 gUnsalted buttersoftened
  • ½ cup60 gPowdered sugar
  • 1½ tbsp8 gLemon zest
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt
  • 1½ cups180 gAll-purpose flour
  • ¾ cup60 gOld-fashioned rolled oats
  • 2½ tsp10 gGranulated sugar

Steps

  1. Preheat the oven to 325°F (165°C) and line a 9-inch round cake pan with parchment.
  2. Spread the oats on a small baking sheet and toast in the oven for 8 minutes until fragrant; let them cool for 10 minutes.
  3. In a large bowl, beat the butter, powdered sugar and lemon zest until pale and fluffy, about 3 minutes, then beat in the vanilla and salt.
  4. Add the flour and the cooled toasted oats and mix on low just until a soft, crumbly dough comes together.
  5. Press the dough evenly into the lined pan and smooth the top.
  6. Sprinkle the granulated sugar over the dough, score it into 12 wedges with a knife, and prick each wedge a few times with a fork.
  7. Chill the pan for 15 minutes so the shortbread holds its shape.
  8. Bake for 30 to 35 minutes, until the edges are golden and the center is pale gold.
  9. While still warm, cut along the score lines, then cool completely in the pan on a rack, about 20 minutes, before lifting out the wedges.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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