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Ingredients
- 250 g butter
- 1/3 cup icing sugar (U.S confectioner's sugar)
- 1/3 cup cornflour (U.S corn starch)
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2 1/3 cups plain flour
Method
- Melt butter over low heat, allow to cool slightly.
- Sift icing sugar and cornflour into bowl, add sugar.
- Add butterand vanilla, beat mixture until thick and creamy.Add sifted flour, mix well.
- Press mixture into 18 cm x 28 cm (7in x 11in) baking pan (lamington tin in AUS), smooth over with a spatula; mark into fingers with sharp knife.
- Prick each finger decoratively with a fork.
- Bake in moderate oven for 30 minutes or until light golden.
- Cut into fingers while still warm. Cool in tin.
- BEST SHORTBREAD EVA! :D.
