Ingredients:
500g strong, white, bread flour
300g salted butter, softened
200g icing sugar
2 eggs
20g baking powder
pinch of salt
a few drops of vanilla extract
1 egg beaten with 1 tbsp water, to glaze
Method:
Combine the flour, icing sugar and baking powder in a bowl. Add the butter and mix in with a wooden spoon then crack in the eggs and add the vanilla extract. Mix to combine then use your hands to bring the mixture together as a dough. Knead until smooth and elastic then cover with a damp tea towel and refrigerate for 60 minutes.
After this time, turn the dough out onto a lightly-floured work surface and roll out to about 1cm thick. Use a pastry cutter or a glass to cut rounds from the dough (re-roll the scraps to make more). Arrange the discs on a lightly-greased baking tray then brush with the egg and water glaze then use the tines of a fork to carefully mark a set of hatched lines across the top (form a cross pattern across the centre).
Transfer to an oven pre-heated to 160°C and bake for about 15 minutes, or until golden brown. Allow to cool completely before storing in an air-tight tin.
Traditionally these are served accompanied by a cold glass of cider.
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