Wheat flour & oats shortbread with cardamom flavouring

These are eggless cookies that are crispy & have a melt in mouth texture. These cookies are packed with the goodness of wheat flour & oats.

  1. Preheat the oven to 180C.
  2. Sift together 1 cup of wheat flour,  1/2 cup of quick cooking oats, 1/2 tsp of cardamom powder & a pinch of salt.
  3. Beat together 100 grams of softened butter & 1/2 cup of powdered sugar till light & fluffy for 10-15 minutes.
  4. Add the sifted flour mixture to make a soft dough. Don’t knead the dough. You could refrigerate this dough for 30-45 minutes.
  5. Roll out the dough into  a rectangle of 1/4″ thickness.
  6. Cut into desired shapes using a cookie cutter. Transfer the cookies to a tray lined with foil.
  7. Bake the cookies at 180C for 15 minutes or till golden brown in colour.
  8. Allow to cool for 5 minutes before removing the cookies from the tray.
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