So that’s what I did.
But I did make some slight modifications:
- I did not watch a chick flick, as I had invited the bf to come over to bask in epic laziness with me. The movie of choice became ‘Casino Royale,’ which is actually a great rainy day film.
- I did end up doing some work, vis-à-vis baking. Remember those kumquats I told you about? Well, you are about to see what I did with the rest of them.
To fully become immersed in my state of quiescence, I wanted to make something that was warm and comforting but at the same not too heavy, or I would be killing myself at the gym the next day. Oatmeal fit all those criteria, but it requires no actual oven time, so instead I utilised it to make these: apple-cinnamon oat shortbreads.
Since it was only the two of us in the apartment, I created individual portions in small ramekins that I could easily turn out onto a plate. As soon as I did that, I remembered the jar of candied kumquats that were tucked away in the fridge. A brainwave later, a simple comfort dessert became a beautiful presentation of food and flavour that was just what I was searching for to satisfy me. Sliced almonds were the final touch, and my lazy Sunday afternoon was complete.
A small note: The batter for these shortbreads will be thick due to the oats and the apples, so use an offset spatula to flatten everything out. I baked them in ramekins, but if you don’t own any, you can always bake these in muffin tins or a regular 8x8 pan, but be prepared for a longer cooking time. As it is, the lower oven temperature will mandate some more time in the oven.
Lazy Sunday Shortbreads
1/2 C flour
1/4 C oatmeal
1/4 t salt
3 T brown sugar
1/2 tsp cinnamon
3 oz (3/4 sticks) cold butter, cut into small pieces
1/2 t vanilla
1/2 cup diced apples
Sliced almonds [garnish, optional]
Preheat the oven to 325 degrees. Lightly grease 4 small ramekins.
Combine the flour, oatmeal, salt, cinnamon, and brown sugar in a large bowl. Add the pieces of cold butter and vanilla and process until the mixture comes together in clumps around the bowl. Stir in apple pieces.
Gently press the mixture into the ramekins, making sure it is evenly spread. Bake the shortbread for 20 minutes or until shortbreads pull away from the side of the ramekins. Cool for 10 minutes.
Flip the shortbreads from the ramekins onto a small plate. Pile candied kumquats on top and sprinkle with sliced almonds. Serve warm.