Shortbread

250g butter
1 tsp vanilla
1/3 cup castor sugar
2 1/4 cups plain flour
1/4 cup ground rice

Cream butter and vanilla until light and fluffy, gradually beat in sugar, beat until very creamy. Work in sifted dry ingredients. Knead well on lightly floured surface until mixture is smooth. Press into lightlu greased 18cmx28cm lamington tin, cut into bars, prick each bar with fork. slow oven 50-60min