makes
32
prep
10 minutes
cook
40 minutes
difficulty
Easy
makes
32
serves
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- ¾ cup old-fashioned rolled oats
- 1½ cups plain (all-purpose) flour
- ¾ cup packed light-brown sugar
- ¾ tsp coarse salt
- ½ tsp freshly ground black pepper
- 170 g (¾ cup/1½ sticks) cold unsalted butter, cut into small pieces
- 45-60 ml cold water
- Flaky sea salt (such as Maldon), for sprinkling
Chilling time: 45 minutes.
Instructions
- Preheat oven to 180°C (350°F). Spread ½ cup rolled oats on a rimmed baking tray (sheet) and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt and pepper; pulse until combined.
- Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
- Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes.
- Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 25 cm x 30 cm (10 in x by 12 in) rectangle. Using a fluted pastry wheel, cut into thirty-two 6 cm x 4cm (2½ in x 1½ in) rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
- Arrange bars 2.5 cm (1 inch) apart on two parchment-lined baking trays (sheets). Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
