1. Melt butter over low heat, allow to cool
2. Sift icing sugar and cornflour into bowl, add
3. Add butter and vanilla, beat mixture until thick
4. Add sifted flour, mix well.
5. Press mixture into 18 cm x 28 cm (7 in. x 11 in.)
lamington tin, smooth over with a spatula; mark
into fingers with sharp knife. Prick each finger
with fork to decorate.
6. Bake in moderate (180