Melt ‘n’ Mix Shortbread.
1/3rd cup icing sugar
1/3rd cup cornflour
1/4 cup sugar
1/2 tsp vanilla;
2.1/3rd cups plain flour.
Melt butter over low heat, allow to cool slightly. Sift icing sugar and cornflour into bowl, add sugar. Add butter and vanilla, beat mixture until thick and creamy. Add sifted flour, mix well.
Press mixture into 18cm x 28cm lamington tin, smooth over with a spatula; mark into fingers with a sharp knife. Each finger should be approximately 3.5cm x 6cm, and 1cm thick. Prick each finger decoratively with a fork. Bake in a moderate oven 30 minutes, or unti light golden.
Cut into fingers while still warm. Cool in tin.