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.”
1hr 20mins
20 candle shortbreads

Ingredients Nutrition


  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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