​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

​Ayrshire Shortbread

​From the Scottish coast - perfect with tea.

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