Ingredients
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Method
- 1
Whisk the flour, baking powder and all the spices together in a bowl.
- 2
Beat the butter and sugar for 3 minutes until pale and creamy. Add the milk, then the flour mix, and bring together into a dough.
- 3
Wrap and chill for 1 hour, so it rolls without sticking.
60 min - 4
Heat the oven to 180°C (160°C fan). Line two trays. Roll the dough to 4 mm thick on a floured surface and cut into rectangles or shapes.
- 5
Bake for 12 minutes, until deep golden and firm at the edges.
12 min - 6
Cool on the tray for 5 minutes, then on a rack. They crisp up as they cool and keep for 2 weeks in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.