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 - 20 minutes until golden brown in colour.
4 oz ground rice
4 oz flour
4 oz butter
4 oz caster sugar
1 egg yolk, beaten
1 tablespoon double cream
1 drop vanilla essence
From the Scottish coast - perfect with tea.