Lightly grease a rectangular slice tray (18 cm x 28 cm). Beat butter and sugar until light and creamy. Mix in the combined sifted flours in about 6 batches, folding and mixing in between each batch. Knead shortbread mixture into a ball on a floured surface, then press dough evenly into the prepared pan with well-floured fingers.

Use a knife to lightly mark the dough lengthways and crossways into finger-sized slices. Prick all over with a fork in an even pattern. If desired press an almond, walnut or pecan half, or a glace cherry into each finger. Bake in a slow oven (275° - 300°) for about 30-40 minutes or until lightly golden. Remove from oven, cut into the marked finger lengths while still hot, but do not remove from tray. Stand for 10 minutes to partly cool, then remove and place on wire rack to cool completely.

Variations

1) Instead of cutting into fingers, make into small 1" balls (roll in floured hands) and press down with a floured fork on tray to make small rounds

2) Instead of cutting into fingers, use fancy cutters to cut into Xmas stars, trees, etc.

3) Mix some chopped glace cherries, preserved ginger or macadamia nuts (½ to ¾ cup) into the shortbread mixture before pressing it onto the tray