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
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
This Recipe for Cinnamon Shortbreads is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Cinnamon Shortbreads Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This is a recipe for Cinnamon Shortbreads from the recipe cookbook of Recipes-to-go (Bread)
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
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