Ingredients
200g unsalted butter, softened
125g icing sugar, plus a little extra to sprinkle
225g plain flour, plus extra for dusting
Essential kit
You will need: a 5cm round cutter.
Instructions
Cream the butter and icing sugar together, covering the bowl with a tea towel to begin with so that the icing sugar doesn’t fly everywhere. When fully combined, sift in the flour and mix to a soft dough.
Bring the dough together in your hands (don’t worry if it’s a little sticky at this stage) and place it in a bowl in the fridge for 20 minutes.
Take the dough out of the fridge, dust a clean, dry worktop and a rolling pin with some plain flour, and roll out the dough to a thickness of around 1cm. Using the round cutter (or the rim of a small glass or mug) cut circles out of the dough and place them on two baking sheets lined with greaseproof paper, around 3cm apart.
Prick each round a few times with a fork before putting the tray back in the fridge for another half-hour. When the time’s nearly up, preheat the oven to 170ºC/150ºC fan. Bake the rounds for 35 minutes, switching the trays halfway through.
Take the rounds out when they’re a pale golden colour – too long and they’ll go crispy. Allow them to cool on a wire rack before dusting with icing sugar.
