Instructions: Cream butter and vanilla until light and fluffy, gradually beat in sugar, beat until very creamy.

Work in sifted dry ingredients. Knead well on a lightly floured surface until mixture is smooth.

Press into lightly greased 30cm X 20cm lamington tin, cut into bars, prick each bar decoratively with fork. Bake in slow oven (320F) for 40-50 minutes. Allow to cool slightly on tray and store in airtight container.

Alternatively, divide mixture in two, roll out mixture to form 18cm cirle, put on greased oven tray, mark in 8 wedges, pinch edges decoratively.

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