There is absolutely no finesse in the way I make these biscuits. Combine all the ingredients in a large bowl and bring together to make a soft dough.

Chill the dough in the fridge for at least an hour (or overnight), while you line two baking sheets with greaseproof paper and preheat the oven to 175 degrees.

Cut the dough in half and roll into two sausages, then cut each sausage into 15 pieces. Roll the pieces into little balls and lay out on the prepared baking sheets (they shouldn’t spread too much at all).

Bake at 175 degrees for about 10 minutes until pale golden and dry on top.

Turn the oven down to 150 degrees. Leave the cookies to cool for a couple of minutes then slice each one horizontally and place back on the sheet, cut side up (I find a small serrated tomato knife the best tool for the job).

Bake again until dry, golden and crispy; this could be anything between 8 and 15 minutes, so keep checking!

Store in an airtight tin for up to a week. I would add that this is merely an estimate, and has never happened so far round our way; teenagers seem to like to snaffle them from the tin and make tiny scones with cream and jam 🙂