Lemon Oat Shortbread

Prep time: 10 minutes 

Cook time: 25 minutes

2 cups First Street Flour

1/2 cup First Street Quick Oats

1/2 cup First Street Powdered Sugar

1 cup  First Street or Sun Harvest Organic Butter, softened

1 teaspoon First Street Lemon Extract

Finely grated zest of 1 lemon

Preheat oven to 325°F and line a baking sheet with parchment paper. Stir together flour, oats and powdered sugar in a large bowl. Stir in butter, extract and lemon zest until well mixed. Divide into 2 equal portions then shape each into a 3/4-inch thick disc. Place on baking sheet and cut each into 8 small wedges but do not separate. Decorate with the tines of a fork or the flat side of a bamboo skewer and bake for 25 minutes. Let cool slightly, then cut fully to separate with a sharp knife. Store in an airtight container. Makes 16 wedges.