Instructions: Sift the flour with salt and baking powder.

Whiz butter and sugar in a processor add the egg and cream flour and chosen flavouring.

Spoon the dough onto grease proof paper and pat into a roll.

Bend the paper up and over and gently roll the dough to form a sausage 5cm across.

Chill overnight.

Next day slice thinly lay on baking sheets Iined with nonstick baking parchment sprinkle wlth extra sugar and bake for about 10 minutes at 190 C (375 F gas mark 5) until golden but not brown.

Makes a lot !

The great joy of refrigerator biscuits Is that the dough can be made well ahead stored in the fridge for 3 or 4 days or frozen and then sliced when needed.

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