Mix into 8 oz.
of finely sifted flour, 4 oz.
of caster sugar, 2 yolks of egg, 5 to 6 tablespoonfuls of butter and a little milk, to make a very smooth dough; only use the tips of your fingers so that the dough remains light.
Leave the dough to rest for 30 minutes, then roll it out on a floured board to a thickness of about 1/2" and cut out in large rounds.
Cut across each of these to make 4 triangles (each one a rounded side).
Bake for 15 to 20 minutes on a buttered tin.