Crumbly Toasted Oat Shortbread Wedges

1. Preheat Oven and Prepare Oats

Preheat your oven to 450 degrees Fahrenheit and position the rack in the middle. Pulse the old-fashioned rolled oats in a spice grinder or blender until they turn into a fine powder, which should take about 10 pulses. This will yield between 1/4 to 1/3 cup of oat flour.

2. Mix Dry Ingredients

Combine the oat flour, all-purpose flour, cornstarch, confectioners’ sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix these dry ingredients on low speed for about 5 seconds to ensure they are well combined.

3. Add Butter and Mix

Add the chilled butter slices to the dry mixture and continue to mix on low speed. Mix until the dough starts to pull away from the sides of the bowl, which can take between 5 to 10 minutes.

4. Press Dough into Pan

Press the dough evenly into a 9- or 9½-inch springform pan collar placed on a baking sheet lined with parchment paper, aiming for an even 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out the center of the dough, then replace the cutter and open the collar slightly, but leave it in place to support the dough as it bakes.

5. Bake Shortbread

Place the shortbread in the oven and immediately reduce the temperature to 250 degrees Fahrenheit after the initial 5 minutes at 450 degrees. Bake for an additional 10 to 15 minutes, or until the edges turn a pale golden color.

6. Dry Out Shortbread

Turn off the oven but leave the shortbread inside. Score the shortbread into wedges and poke 8 to 10 holes in each wedge using a wooden skewer. Prop the oven door open with a wooden spoon handle to create a 1-inch gap, allowing the shortbread to dry out gently for about an hour.

7. Cool and Serve

Once done, cool the shortbread completely on a wire rack before cutting along the scored marks. Store the shortbread at room temperature and enjoy the crumbly, buttery texture of these delightful wedges.