Serves 24; Preparation time 02:40:00

In a large mixing bowl, beat together the butter and sugars until light and creamy - use an electric whisk to make it easier, but a hand one also works fine. While constantly whisking, slowly, slowly add the beaten egg just a little bit at a time. Sift together the flour, baking powder, salt, and spices into another bowl, then carefully stir the flour mixture into the butter, sugar, and egg mixture. Roll out the mixture to the thickness you want (2mm?) between two sheets of greaseproof paper, then place the whole lot into the fridge and rest for a couple of hours (2). When you are ready to cook the biscuits, heat the oven to 350 F/180 C/gas 4 and grease a baking sheet with a little butter. Cut the dough with a cookie or gingerbread man cutter to the size you wish. In batches, place the biscuits on the baking sheet leaving plenty of space around each biscuit as they will spread. Bake for 10 minutes in the preheated oven. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge or will go too soft. Once cooked, remove from the oven. As the biscuits will be soft at this point, carefully remove from the baking sheet and leave to cool on a wire cooling tray.
Comment	When cool, desist. Optional: pinch of mixed spice
Entered	2020-12-21

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19