Whisky, Oat, & Currant Shortbread

🧂 Ingredients

• 3/4 cup steel cut oats
• 6 tbsp Scotch whisky
• 1/2 cup dried zante currants

  (see note)
• 2 tbsp Scotch whisky
• 1 tsp vanilla
• 4 cups all purpose flour

  (see note)
• 2 cups butter

  softened
• 1 cup white sugar
• 1/4 cup brown sugar

  (packed)
• 1/2 tsp salt
• whisky soaked oats (from above)
• whisky soaked currants (from above)

Instructions

• 1 Combine steel cut oats and 6 tbsps of whisky in a small, resealable container.
  Stir and seal the container tightly. Leave over night.
• 2 Combine currants, 2 tbsps of whisky, and vanilla in a second small, resealable
  container. Stir and seal the container tightly. Leave over night.
• 3 If you haven't already done so, take the butter from the fridge to let it
  soften.
• 4 With a stand- or hand-mixer, thoroughly combine the soft butter, sugars, and
  salt. I prefer to use a paddle attachment for this.
• 5 Add the soaked oats and currants to the mixture and thoroughly combine.
• 6 With the mixer running, add the flour 1 cup at a time, pausing to allow it to
  incorporate in the butter mixture. Once all of the flour has been added and
  fully incorporated, stop mixing and set the dough aside.
  
  (Note: if desired, the dough can be refrigerated at this point and the cookies
  can be finished later).
• 7 Preheat an oven to 350°F (175°C) and place a rack in the approximate center.
• 8 While the oven is heating, shape small handfuls of dough into balls. See "Cookie
  Size" notes below for details.
• 9 Gently flatten/shape the dough balls onto a baking sheet, making sure to space
  them out a bit to account for spread. You can line the pan if you want, but the
  quantity of butter in the dough generally makes the baked cookies very easy to
  remove from the bare tray.
• 10 Place a baking sheet of cookies in the oven. Bake until the bottom edges are
  turning a light golden brown and the cookie centers are set. The actual time
  will vary depending on your oven, how cold your dough was, the size of the
  cookies, and your specific baking sheets. In my oven, 50 gram cookies took 20-22
  minutes, while 30 gram cookies were done in 16-17 minutes.
  
  Remove the finished cookies from the oven and set aside to cool. Once cool
  enough to touch, transfer to wire rack or cool plate.
• 11 Repeat the baking steps with all remaining dough.
  
  (Note: I like to use a second baking sheet to measure and flatten the next batch
  while the first batch cooks. This makes it less likely that you'll encounter
  problems with hot/cold spots in your oven.)

Nutrition Info