The biscuits will keep fresh for 2 weeks
in an airtight container, or freeze for
up to 3 months.
Heat oven to 200C/180C fan/gas 6.
Melt the butter in a small pan, then allow
to cool slightly. Tip all the dry ingredients
into a bowl, with ½ tsp salt, then pour in
the butter. Add 5-6 tbsp boiling water
and combine to make a firm dough.
Turn out the dough onto a lightly
floured surface, then roll out until about
0.5cm thick. Cut into small squares, then
bake for 12-15 mins until golden. Leave
to cool for a few mins, then transfer to
a wire rack and cool completely.