I can verify that Nigella's recipe, kindly posted by Cai, is great! I have a few tips though:
- this dough can be very soft if you are using it in Aussie summer heat. I roll it out and put it in the fridge for a few minutes before cutting out the cookie shapes. I find its easier then to transfer the cut out shapes to the baking tray.
- this dough is super easy to roll as it's so soft - no more sore arms for me! and it tolerates several rolling outs well.
- I like to ice my biscuits with royal icing (eggwhite and icing sugar icing) so I will often use 1 whole egg, 1 egg yolk and 1 tablespoon of milk in the biscuits, leaving me an eggwhite to make the icing with.
- I also like to eat this dough raw - shame on me!

Hope you enjoy your baking! : )

Ruth