These biscuits are a great recipe, nice and short, easy and store really well, you could even freeze them once baked.
Makes 20 stars
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour
Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Don't over work it. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. It will be crumbly so don't panic.
To make it with the least mess, I roll the pastry out in between sheets of greaseproof and also to get even thickness, I added some chopsticks for the roller to roll on.
Cut into rounds or fingers or stars and place onto a baking tray. If you want you can sprinkle with caster sugar.
Chill in the fridge for 20 minutes. Don't skip the fridge part, this part makes the biscuits crispy & short, if the pastry is warm going in the oven, your biscuits will come out greasy!
Bake in the oven for 10 minutes, or until pale golden-brown. Set aside to cool on a wire rack.