Oat Topped Lemon Shortbread Bars

Hi and thank you for dropping by. I have a delightful treat for you today, my – Oat Topped Lemon Shortbread Bars.

Oat Topped Lemon Shortbread Bars - totally delicious!
Oat Topped Lemon Shortbread Bars – totally delicious!

 

The other day I spotted a jar of Lemon Curd (unopened) in the cupboard. My brain started whirring with all the possibilities of how I could incorporate the Lemon Curd into my next bake. I didn’t fancy making pastry, let’s be honest, sometimes it seems like too much effort – even though it is really easy – anyhow, wasn’t feeling the pastry thing. Then I thought about a cake, but that wasn’t doing it for me either, I must’ve been having a funny day? Then I thought shortbread. But not as a biscuit, as a base. Yippee, I was finally getting somewhere. Everything good so far, shortbread base, slathered with lemon curd and then oats. Wasn’t quite sure how I was going to use them in the topping, just knew I needed oats – and that’s how these Oat Topped Lemon Shortbread Bars were born!

Oat Topped Lemon Shortbread Bars - these did not last long in our house!
Oat Topped Lemon Shortbread Bars – these did not last long in our house!

 

With the oat topping I decided to keep back a quarter of the shortbread dough and then crumble with the oats and pray that it would work – am not joking. It did! Although in all honesty, the bars were quite crumbly when I cut them up. Next time I would leave the whole tray bake intact, for at least a few hours, or even better overnight. The Oat Topped Lemon Shortbread Bars had firmed up beautifully by the next day.

Oat Topped Lemon Shortbread Bars - shortbread covered in lemon curd, then topped with oat crumble.
Oat Topped Lemon Shortbread Bars – shortbread covered in lemon curd, then topped with oat crumble.

 

Recipe : Makes 12 bars

225g/8oz Unsalted Butter – room temp

150g/5oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract

1 Large Egg Yolk – room temp

275g/10oz Plain White Flour

310g/11oz Jar Lemon Curd

175g/6oz Rolled Oats – not quick cook

Method : Preheat oven to 185C/170C fan

Butter and line with parchment paper a 30cm x 20cm (12″ x 8″) at least 4cm (1.5″) deep tin.

Into a large bowl whisk the butter, sugar and salt until light and fluffy.

Add the egg yolk and vanilla extract, whisk until fully incorporated.

Next add the flour and stir with a spoon until just combined.

This is how your shortbread dough should look.
This is how your shortbread dough should look.

 

Reserve a quarter of the shortbread dough (for the topping).

Using the remaining shortbread dough, press lightly into the pan, so it forms an even layer.
Using the remaining shortbread dough, press lightly into the tin, so it forms an even layer.

 

Pop the tin into the oven for 10 minutes. This will form a light crust on, but not fully cook, the shortbread. After 10 minutes remove from the oven.

Immediately start spooning the Lemon Curd over the shortbread base
Immediately start spooning the Lemon Curd over the shortbread base.
Cover the entire shortbread base, just inside the edge.
Cover the entire shortbread base, just inside the edge.

 

Set to one side whilst you make the oat topping.

Add the oats to the remaining shortbread dough.
Add the oats to the remaining shortbread dough.
Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.
Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.
Starting at one corner sprinkle the oat crumble topping...
Starting at one corner sprinkle the oat crumble topping…
...until the entire top is covered. Very gently press down on the topping to slightly compact it.
…until the entire top is covered. Very gently press down on the topping to slightly compact it.

 

Place in the oven for 25-30 minutes, until the oat topping is golden in colour, then remove from oven.

Oat Topped Lemon Shortbread Bars - allow to cool completely in the pan.
Oat Topped Lemon Shortbread Bars – allow to cool completely in the tin.

 

Once completely cooled, cut lengthways down the middle of the bake. Then cut into bars. Remove and store in an airtight container.

Oat Topped Lemon Shortbread Bars - pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.
Oat Topped Lemon Shortbread Bars – pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.

 

I really cannot emphasise how gorgeous these Oat Topped Lemon Bars are. The buttery shortbread, topped with good, tangy, lemon curd and then the crunch from the oat crumble topping.

Oat Topped Lemon Shortbread Bars - it's a layer thing - it just works in THE most delicious way!
Oat Topped Lemon Shortbread Bars – it’s a layer thing – it just works in THE most delicious way!

 

Everyone who has tried these has loved them! That’s definitely a winner in my book (or blog!!!).

Perfect for sharing!

Please let me know what you think?

Sammie x

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Lemon Shortbread Cookies

Hi, I’ve done it!! I’ve managed to make  Lemon Shortbread Cookies that are light, lemony and crumbly, but still taste of shortbread!

Lemon Shortbread Cookies - perfect on their own, or with a cup of tea!
Lemon Shortbread Cookies – perfect on their own, or with a cup of tea!

I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh???

These are so delicious, my favourite Lemon Shortbread Cookies!
These are so delicious, my favourite Lemon Shortbread Cookies!

 

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Lemon Shortbread Cookies - my favourite!
Lemon Shortbread Cookies – my favourite!

 

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temp

1 Large Egg Yolk – free range

1tsp Vanilla Extract

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt

300g/10oz Plain White Flour

Extra Sugar for sprinkling

Method :

Whisk the sugar and butter together until light and fluffy.

Add the room temp egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Place half of the cookie dough onto a piece of cling film.
Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Tip: if you wipe your worktop/board with a damp, clean cloth, the cling film will lay flat and stay in place!

 

These cookie dough logs need to be refrigerated until firm - approx 1 hour.
These cookie dough logs need to be refrigerated until firm – approx 1 hour

 

When firm, slice the log into individual rounds.
When firm, slice the log into individual rounds.

When ready to bake preheat the oven to 175C/160C fan.

Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.
Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.

 

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set (cooking time will be slightly longer, if you’ve cut the dough rounds thicker – my first batch took 18 mins!).

Remove from the oven, when cooked and then sprinkle a little more sugar over the cookies (I use granulated sugar for sprinkling).

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These Lemon Shortbread Cookies actually improve on keeping, in an airtight container, if you can wait???

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

Do you like to bake and share? I’d love to hear your stories.

Keep smiling, Sammie x.

 

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