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Baking recipe · from the recipe book

Orange Glazed Oat Shortbread Fingers

Crisp, buttery oat shortbread fingers with a sandy crumb, bright orange zest in the dough and a tangy orange glaze on top.

Orange Glazed Oat Shortbread Fingers

Ingredients

  • ⅔ cup150 gUnsalted buttersoftened
  • ¼ cup packed55 gBrown sugarpacked
  • 1 tbsp6 gLemon zest
  • 1½ tbsp (20 ml)20 gOrange juice
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt
  • 1¼ cups150 gAll-purpose flour
  • 2 tbsp15 gCornstarch
  • ¾ cup70 gOld-fashioned rolled oatspulsed until coarsely chopped
  • ⅔ cup70 gPowdered sugarsifted

Steps

  1. Heat the oven to 325°F (165°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Pulse the oats in a food processor until coarse, then set aside.
  3. Beat the butter, brown sugar, lemon zest, vanilla and salt until creamy, about 2 minutes.
  4. Whisk the flour and cornstarch together, then mix them into the butter on low with the chopped oats just until a crumbly dough forms.
  5. Press the dough evenly into the pan, prick it all over with a fork, and score it into 12 fingers (2 rows of 6).
  6. Bake 35 to 40 minutes, until the edges are golden and the center is pale gold.
  7. Cut along the score lines while warm, then cool completely in the pan on a rack, about 40 minutes.
  8. For the glaze, whisk the powdered sugar with the orange juice until smooth and pourable.
  9. Drizzle the orange glaze over the cooled fingers, let it set about 15 minutes, then lift out and break apart.

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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