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---------- Recipe via Meal-Master (tm) v8.02
Title: CINNAMON SHORTBREADS
Categories: Cookies, Holidays
Yield: 24 pieces
100.00 g Plain wholewheat flour 100.00 g Plain white flour
50.00 g Cornflour 50.00 g Semolina or ground rice
2.00 ts Cinnamon (or more) 225.00 g Soft butter or margarine
100.00 g Caster sugar
Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm (7-1/2
inch x 11-1/2 inch) shallow tin with butter.
Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in the
butter or margarine and the sugar. Whizz, or beat, all the ingredients
together until they form a soft dough which leaves the sides of the bowl
clean.
Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for about
45 minutes, until the shortbread is set and quite crispy on top and very
lightly tinged with gold. It's more tricky to tell when these are done
than with normal shortbreads because they are already rather brown! If you
are in doubt, you can lift up one of the end pieces and look underneath it
to see if it looks done underneath. If not, carefully put it back and let
the shortbread cook for a bit longer. When it's done, cut it into sections,
if you haven't already done so, and leave it to cool and crisp up in the
tin.
This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.
Source: Rose Elliot's Vegetarian Christmas Typed for you by Karen Mintzias
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