Recipe by Dreamgoddess
What a nice shortbread to accompany a cup of tea! This is Zaar recipe that I adopted and have modified the directions according to the review.
Top Review by WI Cheesehead
Now, b4 I start, I have to say that the recipe directions are a bit confusing, as it left out several ingredients. I'll explain how I made it :) I've never made shortbread b4, but from looking at recipes, this is more like a quick bread. The ratio of wet to dry ingredients was 1.5 to 1, which made it pourable. I used freshly ground whole wheat pastry flour, margarine and canole oil; the rest is the same. I melted the margarine and mixed it with the oil and the honey (the missing ingred. in the directions) into the egg/skim milk mixture. After mixing the dry ingred. separately, I added to wet. Then I sprayed a bread pan and "poured" (not spread) it into the pan. It came out more spongy and very moist, don't know how else to describe it. My 12 yo daughter almost bit my hand off trying it :) She likes it too. Just another tip. You almost have to double the recipe to get one decent sized loaf, if you're using whole wheat (although it's not dense or heavy). UPDATE: This made it into my Top Fav's of 2009 cookbook. Original Review 3-3-09.
- 1 egg
- 1⁄2 cup skim milk
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1⁄4 cup honey
- 1⁄2 teaspoon vanilla
- 1 cup pastry flour
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Beat the egg and milk together; add in the butter, oil, honey and vanilla.
- Combine all the dry ingredients and mix well.
- Add the dry ingredients to the egg/milk mixture and mix well.
- Pour into a greased loaf pan.
- Bake at 350 degrees for 40 minute; remove to wire rack to let cool.