This hearty take on the classic shortbread cookie gets some texture from granola, plus rich caramel-ly flavor from brown sugar.
110g (1/2 cup) butter, softened
1/4 teaspoon salt
50g (1/4 cup) brown sugar
160g (1 1/3 cups) all-purpose flour
2 tablespoons Eastern Granola
Preheat oven to 160C. With a wooden spoon, beat together the butter and brown sugar in a medium bowl. Add the flour and granola, then stir just until incorporated. Transfer the dough to an 8-inch square pan, and press into an even layer with your fingers. Prick the dough evenly across the surface with a fork. Score the dough into six rows and four columns using a knife. Cover with plastic wrap and refrigerate for at least 20 minutes before baking. Bake for about 30 minutes. Remove from the oven and immediately cut using the scored lines as guides. Let cool in the pan. Keep in an airtight container.