Shortbread: Cinnamon Shortbreads
Source of Recipe
Rose Elliot's Vegetarian Christmas
List of Ingredients
3 1/2 ounces Plain wholewheat flour
3 1/2 ounces Plain white flour
1 3/4 ounces Cornflour
1 3/4 ounces Semolina or ground rice
2 ts Cinnamon (or more)
1/2 pound Soft butter or margarine
3 1/2 ounces Caster sugar Recipe
Set the oven to 325¼F and grease a 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.
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