Lemony Oats Melts

oh well, here's something lemony-oatsy again.

i must say, lemon & oats do complement each other very well .

 this recipe was demonstrated during the World of Healthy Flavours Asia Conference, just a few weeks back by one of the chefs.

i attempted an oatsy-twist of it, so here we go:

zest of 2 big lemons

combining the softened butter, icing sugar, oil, lemon zest & whisking well

adding in the flour, oats & salt...
kneading to form a soft dough

using a fork to create little holes 

baked !

be on your way now, little melties !

Makes about 100 cubes

Ingredients
- Butter, unsalted, softened, 125g
- Soyabean oil, 125ml
- Icing sugar, 87g
- Lemon zest, 15g (approximately 2 big lemons)
- Salt, a pinch
- Plain flour, 200g + 80g
- Oats, instant, 50g

Methods
1. Preheat oven to 160°C.
2. Line a square tin with baking paper.
3. Combine butter, oil and icing sugar in a medium-sized bowl.
4. Whisk well till a smooth batter forms.
5. Add lemon zest, stir till just combined.
6. Stir in the salt, flour and oats.
7. Knead a little on a floured surface until smooth.
8. Press the dough into the tin.
9. Chill for 15 minutes.
10. Use a fork to create little holes in the dough.
11. Bake for 40 minutes or until lightly-browned.
12. Cool slightly on a wire rack.
13. Cut into 100 cubes while it's still warm.
14. Enjoy with a glass of low-fat milk !

How was it?
it turned out very crumbly & melts in your mouth - literally (hence the recipe name, it was a shortbread recipe, to begin with). a tad too sweet for my liking though.

Better it up!
try to tweak the ratio of flour and oats: 230g flour, 100g oats. would try to decrease the sugar to 80g.

FYI: how to bake a basic shortbread

The Verdict

Recipe adopted from...

Culinary Instititute of America (Singapore).