Using a 6cm/2½in round cookie cutter, dipped first in flour, cut 6 circles in the rolled dough – you don’t have to leave a huge gap between the cookies, as the dough doesn’t really spread much.
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Roll the dough out on a lightly floured surface to around 1cm thick. Using a small round cookie cutter, cut circles from the dough, then carefully transfer them to the baking trays. Bake for ...