Cinnamon shortbreads
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Cinnamon shortbreads
  Cinnamon    Cookies    Holiday  
Last updated 6/12/2012 12:56:54 AM. Recipe ID 19249. Report a problem with this recipe.
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      Title: Cinnamon shortbreads
 Categories: Cookies, Holiday
      Yield: 24 Pieces
 
    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
 
  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.
  




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Recipe ID 19249 (Apr 03, 2005)

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