Shortbread

• 1 cup (250 g/8 oz) butter
• ½ teasp

In a food processor or electric blender, cream the butter (which should be at room temperature) and vanilla until light and fluffy, then beat in the sugar. Sift in the remaining dry ingredients. Turn out onto a lightly floured board and knead until the mixture is quite smooth.

Press the biscuit mixture into a shallow, lightly greased 28 cm x 18 cm (11 in. x 7 in.) baking pan. Mark into