Drizzle the chocolate over the shortbread in a spider-web patternon this Mexican Shortbread. If desired, this recipe may easily be double or even tripled.
1/2 cup butteror 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
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.
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.
Recipe makes 8 wedges.
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