Ginger Oat Shortbread

• old fashioned oats↗1 cup
• candied ginger↗1⁄2 cup
• salt (use less if used salted butter)↗1⁄4 - 1⁄2 teaspoon
• sugar, to taste↗1⁄2 - 3⁄4 cup
• butter, no substitutes↗1 cup
• all-purpose flour↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.

2. 2

   Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.

3. 3

   Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.

4. 4

   Bake in 350°F oven 35-45 min until edges are a moderate brown color.

5. 5

   Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.

6. 6

   Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!