1 lb. butter
1 lb. ground rice
1 lb. sugar
2 lb. SR flour
Method: Cream butter and sugar, add eggs one at a time, then ground rice, sift flour and salt, add, mix well. Divide mixture into three. First: add 2 teaspoons lemon juice, a few drops essence lemon. Second: 1 teaspoon vanilla, 1 dessertspoon cold water, 2 tablespoons coconut. Third: 3 dessertspoons extract malt, 3 dessertspoons Golden Syrup. Put through a biscuit forcer and bake in moderate oven about 10 to 15 minutes.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 103.