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Mexican Shortbread

Vegetarian Recipe

Drizzle the chocolate over the shortbread in a spider-web pattern. If desired, this recipe may easily be double or even tripled.

Ingredients

1/2 cup butter or margarine
1/4 cup sugar
1/2 cup, plus 2 tablespoons unbleached flour
1/4 cup cornmeal
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons Mexican Chocolate, chopped #
2 tablespoons chopped semisweet chocolate
2 tablespoons soy milk

Recipe Directions

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.

Recipe Notes

Drizzle the chocolate over the shortbread in a spider-web pattern. If desired, this recipe may easily be double or even tripled.

Mexican Chocolate:  Mexican chocolate consists of grainy chocolate disks flavored with sugar, cinnamon, almonds and vanilla, used to prepare Mexican Hot Chocolate# beverage and in mole sauces.

Substitution for Mexican Chocolate if you cannot find it:  One ounce of semisweet chocolate, 1/2-teaspoon ground cinnamon and one drip of almond extract can substitute for 1-ounce of Mexican chocolate.

Nutrition Information

Recipe makes 8 wedges.

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Vegetarian Fact

Vegetable Find Vitamin B12 in the following vegetarian food items: Tempeh, miso, eggs, dairy products, fortified soymilk and cereals. Tempeh and miso are foods made from soybeans. They are low in calories and fat and high in protein.






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