AKECHI

Baking · Shortbread

Cinnamon Oat Flour Shortbread

Oat flour gives these small wedges a tender, sandy bite rather than the snap of wheat shortbread. Cinnamon warms the buttery dough without hiding its toasted grain flavor.

By Akechi · Published

Jump to ingredients
Cinnamon Oat Flour Shortbread ingredient illustration with Arrowhead Mills product packaging on a textured background.
Ingredient illustration composed from supplied product packaging photography; not a photograph of the finished dish.
Yield
8 wedges
Prep
10 min
Cook
20 min
Rest / chill
45 min
Total
75 min

Ingredients

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

  1. Mix the dough

    Heat the oven to 325°F. Stir butter and sugar until creamy, then fold in oat flour, cornstarch, cinnamon and salt until a soft dough forms.

  2. Press and chill

    Press evenly into a parchment-lined 6-inch round pan. Score eight shallow wedges, prick with a fork and refrigerate for 15 minutes.

  3. Bake until golden

    Bake for 18 to 20 minutes, until the edges are light gold and the center looks dry. Avoid moving the fragile shortbread while hot.

  4. Cool and portion

    Cool in the pan for 10 minutes, then deepen the scored cuts. Cool for about 20 minutes more until firm before lifting the wedges out with a thin spatula.

Kitchen tips

Spoon oat flour into the cup and level it; packing makes the dough dry.

If the dough cracks while pressing, soften it for 2 minutes at room temperature.

Substitutions

Use a firm dairy-free baking butter in place of butter; soft spreads may spread more.

For a gluten-free variation, use labeled gluten-free oat flour and cornstarch and check the cinnamon label.

Storage

Keep completely cooled wedges airtight at room temperature for up to 3 days, or freeze for 1 month.

Serving suggestions

Serve cooled wedges with tea and sliced pears; they are too delicate to stack while warm.

Make ahead

Press and score the dough a day ahead, cover and refrigerate; bake from chilled, allowing a few extra minutes if needed.

Allergen details

Contains: milk.

Check each product label for allergen details.

Shop the ingredients

Current retail packages for this recipe. Check quantities and labels before buying.

Add one of each available product. Pantry extras are not included.

  • Arrowhead Mills - Organic Oat Flour - 16 oz × 1 — $5.49
  • Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
Arrowhead Mills - Organic Oat Flour - 16 oz

Arrowhead Mills - Organic Oat Flour - 16 oz

$5.49
Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz

Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz

$12.34

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Frequently asked questions

Why is my shortbread crumbly?

Oat flour has no wheat gluten to hold a hot wedge together. Cool fully and lift gently; check that the flour was not packed into the cup.

Can I use rolled oats instead?

Not directly. This dough needs fine oat flour; intact flakes will not absorb butter in the same way.