These crunchy, buttery cookies make a delicious afternoon treat served with a cup of tea or a glass of milk. The dough can be made in advance and chilled until you are ready to bake the cookies. For variations, you can even flavour the cookies by adding ground cinnamon, grated lemon or orange rind, or vanilla or almond essence (extract) to the butter mixture, or add whole glace (candied) cherries, chocolate chips, chopped nuts or dried fruit such as chopped apricots to the dough. As an alternative, coat the outside in granulated sugar or chopped toasted nuts would also be great.

Ingredients: (Makes 25-30)

• 175 g/6 oz/¾ cup unsalted (sweet) butter, at room temperature, diced

• 90 g/3½ oz/½ cup golden caster (superfine) sugar

• 250 g/9 oz/2¼ cups plain (all-purpose) flour

• Demerara (raw) sugar, for coating

Method:

Put the butter and sugar in a bowl and beat until light and fluffy. Add the flour and, using your hands, gradually work it in until the mixture forms a smooth dough. Roll into a sausage shape about 30 cm/12 in long, then pat the sides flat to form either a square or triangular log.

Sprinkle a thick layer of demerara sugar on a piece of greaseproof (waxed) paper. Press each side of the dough into the sugar to coat. Wrap and chill for about 30 minutes until firm. Meanwhile, preheat the oven to 160ºC/325ºF/Gas 3.

When ready to bake, remove the dough from the refrigerator and unwrap. Cut into thick slices and place slightly apart on non-stick baking sheets. Bake for 20 minutes until just beginning to turn brown. Transfer to a wire rack to cool.