1 1/3 cup (5 1/2 oz) 150 g plain flour, sifted
3 tbls(1 oz) 25 g rice flour
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 stick (8 tbsp) 4 oz (112 g) butter, cut into small pieces
3 tbls(1 oz) 25 g rice flour
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 stick (8 tbsp) 4 oz (112 g) butter, cut into small pieces
method
1. Preheat the oven to 325°F (170°C) gas mark 3.
2. Mix together the flours and sugar in a bowl, add the butter and knead well until the mixture binds together.
3. Put in a greased 7 inch (17.5 cm) square sandwich tin, pressing down and levelling the top.
4. Prick the top a few times with a fork.
5. Bake for 40-45 minutes until golden brown.
6. Using a knife, lightly mark out the top into 12 finger shapes and leave to cool in the tin for about 5 minutes.
7. Cut into the fingers and cool on a wire rack.
2. Mix together the flours and sugar in a bowl, add the butter and knead well until the mixture binds together.
3. Put in a greased 7 inch (17.5 cm) square sandwich tin, pressing down and levelling the top.
4. Prick the top a few times with a fork.
5. Bake for 40-45 minutes until golden brown.
6. Using a knife, lightly mark out the top into 12 finger shapes and leave to cool in the tin for about 5 minutes.
7. Cut into the fingers and cool on a wire rack.
serving amount
makes 12
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