Ingredients
100g Butter cut into snall cubes
50g Caster Sugar
150g Plain Flour
Method
Preheat fan oven to 160 C. Add the butter and sugar to the flour and rub to form breadcrumb type structure. Form into a ball of dough then roll out to a thickness of about 5mm. Cut out shapes onto a non stick surface and bake for 10-12 minutes.
When removed allow to cool before moving (they are soft when hot), then put on a rack to dry out. If they are not dry enough, cook again for 5 minutes.
Optionally add a teaspoon of ground ginger or the zest of a lemon or a few drops of vanilla to the mixture for added flavours