Salty, crumbly, slightly sweet. Drizzle with matcha white chocolate for extra sweetness.
- 1.4 oz oats, ground fine
- 7.5 oz unbleached ap flour
- 1.10 oz cornstarch
- 2.65 oz powdered sugar
- 1/2 tsp salt
- 14 tbsp butter
Cut butter into cubes and place in freezer.
Ground oats til fine in food processor. Add rest of the ingredients. Pulse til blended. Add butter. Press into a square mold. Place in freezer. Unmold onto a parchment lined sheet. Bake at 450 for 2 minutes then turn to 250 for 15 minutes. Take out of oven and score. Use fork to poke holes all over shortbread. Return shortbread to oven. Turn off heat and shut door for 1 hour.