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
A Recipe for
Cinnamon Shortbreads
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
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| Proverb |
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| Oscar Wilde (1854-1900) |
This Recipe for Cinnamon Shortbreads is one of thousands in the Recipes-to-go Bread Cookbook.
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Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Herb Tip |
This is a recipe for Cinnamon Shortbreads from the recipe cookbook of Recipes-to-go (Bread)
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
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| Robert Orben |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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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
Serves: 24
Cinnamon Shortbreads Recipe brought to you by Recipes To-Go