1 cup of butter (softened)   (225g)
1 cup of caster sugar          (110g)
2 1/4 cups of plain flour     (275g)
Spices (lemon zest, poppy seeds) or vanilla (if wanted).


Preheat oven to 180c or gas mark 4.
Cream the butter in a large bowl or food mixer until soft.
Add the sugar and beat until the mixture is light a fluffy.
Sift in the flour and spices (if using them) and bring the mixture together to form a dough.
Using your hands, roll the dough into small balls and place them slightly apart on a baking tray.
With a slightly wet fork, flatten the dough with the back of the fork slightly.
Bake in the over for 13-15 minutes or until they are a light golden brown and slightly firm on top.
Carefully transfer the cookies to a wire rack to cool.

Tips and tricks

Remove cookies from the trays while still warm otherwise they will stick
Roll any dough you have (or want to keep) into a log shape and leave in the fridge for up to 2 weeks. Or freeze it up to a month. 

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