Ingredients

175g butter

225g plain flour

100g caster sugar, plus extra for dredging

Method

1. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.

2. Using your fingertips, press the mixture together and kneed to a smooth paste. Roll out fairly thinly on a well floured bard and cut into 5cm circles. Optional- Mark each with a scallop shell pattern. 

3. Bake at 190ºC for about 10 minutes, until the biscuits turn a pale golden colour.

4. Cool on a baking tray, when cold, sprinkle with caster sugar.

5. Enjoy!