CAPE BRETON OATMEAL SHORTBREAD

1 1/2 c all-purpose flour
1 tsp baking powder
1 1/4 c margarine
1 c brown sugar
1/2 tsp vanilla
1 1/2 c rolled oats

Method:
Cream margarine.  Gradually add brown sugar and vanilla.  Add rolled oats,
flour and baking powder.  Combine well.  Turn dough onto lightly floured
surface.  Knead lightly.  Pat or roll dough into rectangular shapes (not too thin).
Cut into slices.  Bake in 350 oven, 20-25 minutes.  Cool on wire racks.
 
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