Sift the flour, baking powder and salt together.

Melt the butter and brown sugar over low heat. Stir in the lightly beaten egg; blend in the dry ingredients, mixing well. Add the vanilla and ground almonds.

Pour the batter into a greased and papered 200mm (8") square pan, and smooth out the top with a spatula.

Bake in a slow oven, 150°C 300°F for 25-30 minutes.

Cut into 40mm squares while warm.

Adapted from “A guide to Good Cooking”, Lake of the Woods Milling Company, Winnipeg.