1 / 2 a pound of rice flour
1 / 4 of a pound of castor sugar
1 / 4 of a pound of butter
1 egg
Beat the butter to a cream.
Stir in the rice flour and pounded sugar and moisten the while with the egg which
should be previously well beaten.
Roll out the paste.
Cut out with a round paste cutter into small cakes and bake them from 12 to 18 minutes, very slowly.
Cooking time from 12 to 18 minutes
