Oat and vanilla shortbread cookies

Ingredients:

• 200g butter, softened
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• 200g plain flour
• ½ tsp baking powder
• 100g porridge oats
• Caster sugar, for sprinkling

Method:

1. Preheat the oven to 180°C
2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
3. Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
4. Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) and 6cm (2 1/2in) in diameter. Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
5. Remove the cling film, slice the log into rounds about 5mm (1/4 in) thick and place slightly apart on a baking tray line with parchment paper. Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
6. Carefully transfer the cookies to a wire rack to cool.

This recipe is from ‘Bake’ by Rachel Allen