Very Pretty And Tasty Candle Shortbreads

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.

• Ready In: 1 hr 20 mins
• Yields: 20 candle shortbreads

Ingredients

• 4  ounces self-raising flour
• 1  ounce cornflour
• 1  ounce butter
• 1  tablespoon  coffee extract (Strong black coffee may be substituted here)
• 3  tablespoons milk
• 2  ounces semolina
• 2  ounces peanut butter
• 3  ounces sugar
• 3 -5  slices angelica
•  little red glaze  icing
• 3  tablespoons  white glaze  icing

Directions

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.