Very Pretty And Tasty Candle Shortbreads |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is from the book Baking Without Eggs by Radha Soami Satsang Beas. The number of servings was not mentioned, I'm just guessing. Ingredients:
4 ounces self-raising flour |
1 ounce cornflour |
1 ounce butter |
1 tablespoon coffee extract (strong black coffee may be substituted here) |
3 tablespoons milk |
2 ounces semolina |
2 ounces peanut butter |
3 ounces sugar |
3 -5 slices angelica |
little red glaze icing |
3 tablespoons white glaze icing |
Directions:
1. Sift flour with semolina and cornflour in a bowl.
2. Rub in peanut butter and butter.
3. Add sugar, essence and enough milk to make a stiff dough.
4. Press mixture into a greased Swissroll tin.
5. Bake in a moderate oven (375F) for 20 minutes or until golden brown.
6. Cut into fingers.
7. Leave in a tin to cool.
8. Ice tops with white glaze icing, place a strip of angelica on each.
9. Leave to set, then pipe a'flame' in red glaze icing.
10. These are the most prettiest shortbreads I have ever seen in my life.
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