4 oz Ground rice
4 oz Flour
4 oz Butter
4 oz Caster sugar
1 Egg yolk; beaten
1 tb Double cream
1 dr Vanilla essence
Set oven to 350?F or Mark 4. Grease a baking sheet. Sift the flour
and ground rice into a bowl. Rub in the butter and add the caster
sugar. Add the beaten egg yolk, the cream and the vanilla essence to
bind the mixture. Knead well on a floured surface to a stiff
consistency. Do not add any extra moisture. Roll out thinly. Prick
with a fork and cut into fingers. Place the fingers on the baking
sheet and bake for about 15 to 2O minutes until golden brown in
colour.
** Scottish Tea-Time Recipes — Johanna Mathie ** ** ISBN = 1
898435 18 9 **
Yields
1 batch