I am assuming that The Anerley Recipe Book from which I found this recipe is 1920s as I can't find an exact date!
It was compiled by Mrs G Wilson with this recipe simply coming from someone called MD.
4 ozs butter
2ozs ground rice
Cream the butter, add the rest of the ingredients and knead into a smooth paste.
Roll out and cut into rounds about 1/4 inch thick, bake in a slow oven for half an hour.
Slow oven? More than likely as around the 180 mark or even lower possibly.