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Very Pretty And Tasty Candle Shortbreads

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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.”
READY IN:
1hr 20mins
YIELD:
20 candle shortbreads
UNITS:
US

Ingredients Nutrition

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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