2 cups S.R. flour, 1/2 cup sugar, 1/4 cup butter, 1/2 cup milk, 2 eggs - use yolks only, keep whites for icing. Rub butter into sugar and flour; beat yolks and add milk; mix all together. When a nice stiff paste, roll out thin. Beat whites of eggs, add icing sugar till thin enough to spread. Sprinkle with chopped almonds or cocoanut; cut in finger shapes and bake quickly.
Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.70.
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