Keep the butter in one piece and gradually work it into the flour and sugar withyour fingertips until it comes together into a dough. Knead well
Dust the work surface with a little flour then pat the dough down and use a rolling pin to roll the dough to about 1/2 cm (1/8 in). You may have to keep pushing the dough back together again as it is very crumbly.
Cut out the biscuits (cookies) with a cookie cutter. Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
Roll out the remaining dough and keep cutting until all the dough is used.
Bake in the oven at 180/170C Fan/ 325F for about 8 minutes until firm and pale golden brown.
2 tablespoons caster sugar
Lift onto a cooling tray with a spatula and use a sieve or tea strainer to dust the biscutis with caster (superfine) sugar.
Once cool store in an airtight container for up to 2 weeks.