Fifteen years ago, I made them every week in the Rocky mountains with great success. Now in Virginia every batch fails no matter what changes I try. They flatten out and all the powdered sugar disappears. I'd love some help on this if anyone has any ideas. I thought that I did have a recipe, but was mistaken.
Nothing compares to fresh ground wheat.
I also crack it with my food processor and use it as cracked wheat. Try sprouting it just like alfalfa sprouts and using it in bread recipies, you'll love it. Wheat sprouts are used when the root is no longer than the seed. They specialize in all sorts of grains and dehydrated foods. They also offer some wonderful cookbooks that have pleanty of recipies.