---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Holidays
       Yield: 24 pieces
  100.00 g  Plain wholewheat flour         100.00 g  Plain white flour
   50.00 g  Cornflour                       50.00 g  Semolina or ground rice
    2.00 ts Cinnamon (or more)             225.00 g  Soft butter or margarine
  100.00 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
   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
   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