Almond & Hazelnut Shortbread

Preheat the oven to 160ºC
8 ozs butter
3 ozs soft light brown sugar
6 ozs all purpose flour
1 oz ground rice or semolina
2 ozs blanched almonds
2 ozs blanched hazelnuts

Grease a 12 x 8 inch shallow cake tin.
Cream the butter & sugar.  Fold in the flour, ground rice or semolina and the nuts.
Knead the mixture to form a firm shortbread dough.  Press evenly into the prepared tin and bake for 40-45 minutes- until golden brown.
Leave in the tin to cool for 15 minutes, then cut into fingers and place them on a wire rack to cool.