4 1/2 oz. butter
2 1/2 oz. self-rising flour
4 1/2 oz. Cream of Wheat
2 oz. Castor sugar

Sift dry ingredients; rub in butter and knead together. Grease a round baking tin and press mixture into it. Make out a pattern with a fork and flute the edges with thumb and forefinger. Bake for 40-45 minutes. While still warm, cut into triangles and dust lightly with icing sugar.