Method

Preheat the oven to 180 degrees centigrade.

Leave the butter to soften to room temperature, once softened cream the butter and sugar together.

Add the eggs and stir until the mixture is well blended.

Sift the flour, salt and baking powder into the bowl containing the wet ingredients, and mix it through thoroughly.

Prepare your baking trays, by lightly greasing them.

Place the mixture in a biscuit gun and press out your biscuits leaving moderate spacing between each biscuit.

If you do not have a biscuit gun roll the dough into a log sausage and cut it into slices.

Or roll out onto a floured board and using a cookie cutter, cut them out.

At this stage, you might want to add dollops of fondants, cherries or nuts to the biscuits, do so and have fun with the experiment, and enjoy the results.

Place the completed biscuit tray in the oven and bake for 10 minutes or until lightly brown at the edges. Remove from the oven and set aside to cool down for a few minutes before handling them, as they firm and crisp up at this stage.

For those who prefer added decorations of chocolate drizzles or half dipped in chocolate, you need to wait until they are completely cold.

These biscuits, as they contain no preservatives, have a limited shelf of around 4 days if stored in an airtight container.

Not that they ever last that long in the average household, as they are so very tasty indeed, either plain or fancy.