Carob Shortbread recipe
ingredients
5 oz (150 g) wholemeal flour
1 oz (25 g) carob powder
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
1 oz (25 g) carob powder
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
method
1. Mix the flour, carob powder and sugar together in a bowl. Rub the margarine into the mixture and knead to form a soft dough.
2. Roll to 1/4 inch (5 mm) thick and cut into 3 by 1 inch (7.5 cm by 2.5 cm) rectangles.
3. Brush with egg. Sprinkle over 2 oz (50 g) finely chopped hazelnuts. Bake for 20 minutes at Mark 3 (160°C) 325°F..
2. Roll to 1/4 inch (5 mm) thick and cut into 3 by 1 inch (7.5 cm by 2.5 cm) rectangles.
3. Brush with egg. Sprinkle over 2 oz (50 g) finely chopped hazelnuts. Bake for 20 minutes at Mark 3 (160°C) 325°F..
serving amount
makes 20
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