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Mexican
Shortbread
From: Karen
Sonnessa
Originally from Vegetarian Times, October 1996, slightly modified
Serving Size: 8
- 1/2 cup or margarine
- 1/4 cup sugar
- 1/2 cup, plus 2T all-purpose flour -- unbleached
- 1/4 cup cornmeal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 ounce Mexican chocolate -- chopped (2T)
- 1 ounce semisweet chocolate -- chopped (2T)
- 2 tablespoons soy milk
Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl.
Stir in flour, cornmeal, cinnamon and salt.
Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with soy milk in double boiler. Stir
until smooth.
When shortbread is done, immediately score into 8 sections with
knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into
wedges.
Makes 8 wedges.
Helpful hint: Drizzle the chocolate over the shortbread in a spider-web
pattern.
If desired, this recipe may easily be double or even tripled.
*Mexican chocolate: Grainy chocolate disks flavored with sugar,
cinnamon, almonds and vanilla.
Used to prepare Mexican hot chocolate beverage and in mole sauces.
Usually available in Mexican sections of supermarkets.
One ounce of semisweet chocolate, 1/2 teaspoon ground cinnamon and
1 drip of almond extract can substitute for 1 ounce of Mexican chocolate.
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