Instructions

• 01 In a large bowl cream softened butter and sugar until light and fluffy. In a separate bowl beat egg and then add to the soft butter, sugar vanilla mixture. Add the flour and beat into the butter mixture using a large wooden spoon to form a dough. Use your hands if necessary to form a soft dough.
• Chill dough:
• 02 Wrap the biscuit dough in cling film and place in the fridge to rest and chill for 30 minutes or so in order to become firmer and easier to handle.
• Roll and cut:
• 03 Preheat the oven to 180˚C. Roll out the chilled biscuit dough on a lightly floured work surface, and cut shapes using cookie cutters as required, 1cm thick. I used a fish shaped cutter.
• Bake:
• 04 Lay cookie shapes on baking sheets lined with non stick baking paper. Do not overcrowd on the trays as they do expand slightly during cooking. Bake 10-15 minutes until golden brown. Leave to become cool on the baking trays, as they are very delicate when hot and may break when handled.
• Storage
• 05 When cold place carefully into an airtight tins etc to keep fresh and crisp.