Maple Oatmeal Hazelnut Shortbread
- 3/4 cup hazelnuts
1 cup butter (soft)
1/4 cup brown sugar
4 Tbsp Maple Syrup
1 1/4 cup quick cooking rolled oats
1 cup flour (I used a gluten free rice flour blend)
Using a food processor, finely grind the hazelnuts and set aside.
Beat butter and sugar until light and fluffy. Add the Maple Syrup and mix until well blended. Fold in the rolled oats and the flour. Roll 1 Tbsp of dough into a ball, roll in the hazelnuts and squish. Place cookies on a cookie sheet about 1 inch apart. Chill for 30 minutes.
Preheat oven to 350 F. Bake cookies for 10 minutes or until puffed. Let cool for 1 minute before transferring them to a cooling rack. Makes 36 cookies.
Results: Good for gluten free. Great with regular flour, less crumbly.