Beat 1 cup of sugar, 250 grams of butter and 1 teaspoon vanilla essence to a thick cream.

Gradually add 3 eggs, (1 at a time) and beat with a wooden spoon till smooth.

Sift 3 cups of plain flour with 3 teaspoons cream of tartar and 2 teaspoons bi-carbonate soda, a small pinch of salt, and add to the butter mixture.

Roll out to a thickness of approximately 4 or 5 mm.
Bake in a moderate oven for approximately 10-12 minutes or until slightly brown.

Ice with white butter icing. (Can be joined with raspberry jam if desired.