Blend Group 1 to a fine crumb. Add one third of Group 2 and mix to a smooth paste. Add remainder of Group 2 gradually whilst creaming on second speed. Finally add Group 3. Spread onto paper lined tray. Bake at 175¡C (350¡F) for approximately 45 minutes. When cold ice with white or lemon icing and cut into fingers.
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.