---------- Recipe via Meal-Master (tm) v8.01
  
       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.
   
   Source: Rose Elliot’s Vegetarian Christmas
   Typed for you by Karen Mintzias
  
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