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.
Yields
24 Pieces
