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Cinnamon Shortbreads
Author/Submitted by:
Servings: 24
Categories:
Cookies
/
Desserts
Ingredients: 100
g
Plain wholewheat flour 100
g
Plain white flour 50
g
Cornflour 50
g
Semolina or ground rice 2
ts
Cinnamon (or more) 225
g
Soft butter or margarine 100
g
Caster sugar
Directions:
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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