Shortbread slice

375 gm plain flour                                    250 gm castor sugar
1 tablepoon rice flour or cornflour            250 gm butter

Melt butter and allow to cool.
Sift all dry ingredients together.
Place mixture in Swiss roll tin and thoroughly mix together, smooth top and mark into pieces, or if desired, prick with a fork and decorate with slivered almonds.
Bake in a moderate oven (180 degrees) until cooked and golden brown.
(Cool for 5 minutes on tray before removing and placing on a cake cooler)

This recipe is from The Spiral Cookery Book, published by The Country Women’s Association of Victoria  Inc., and produced with permission .