*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, May 21, 2024 7:44 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Cookies » Cinnamon Shortbreads
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Cinnamon Shortbreads recipe to your favorite Save to favorite   Discuss Cinnamon Shortbreads recipe Write a comment   Print Cinnamon Shortbreads recipe Print this recipe   Email Cinnamon Shortbreads recipe to friend Email this recipe
  Cinnamon Shortbreads
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 215
Ingredients:
100 g Plain wholewheat flour
100 g Plain white flour
50 g Cornflour
50 g Semolina or ground rice
2 tsp Cinnamon (or more)
225 g Soft butter or margarine
100 g Caster sugar
Instructions:
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
Rate this recipe:  
Featured Recipe
» Blackberry Vinegar - Great Chefs
Category: Misc
Hits: 136
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com