Take two eggs, their weight each in flour, butter, sugar and ground rice, two teaspoonfuls of baking powder. Heat the butter and sugar to a cream; mix flour, ground rice and baking powder together; beat the eggs into the butter, then the dry ingredients. If very stiff, add a spoonful of milk. Drop in small pieces on a buttered tin. Bake 10 minutes. When warm, spread with raspberry jam and stick together.