Ingredients

• 225g/8oz plain flour
• plus extra for dusting
• 225g/8oz self-raising flour
• 1 tsp table salt
• 1 tsp caster sugar
• 85g/3oz lightly salted butter
• plus extra to serve
• 85g/3oz lard

Directions

• For the biscuits
• preheat the oven to 180C/350F/Gas 4.
• In a bowl
• mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs.
• Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes.
• On a lightly floured worksurface
• roll out the dough to a thickness just less than a £1 coin.
• Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate
• leaving a plain 5mm/¼in border around the edge.
• Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes
• or until the biscuits are dry but not browned. Set aside to cool completely.
• Serve the biscuits with chilled butter.