Put your own spin on the recipe by adding a tablespoon of dukkah or toasted sesame seeds to the mixture. Just pulse them into the butter-flour mixture for 2 or 3 seconds just as it’s starting to clump together. You can make the dough and refrigerate for up to 3 days or freeze for up to 2 months before slicing and baking. Baked coins can be stored at room temperature for up to 3 days.

Tip: If making these for someone with diabetes, use wholemeal spelt flour instead of plain to reduce the glycaemic index (although the finished biscuits may be little crumbly).

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Method

• Blitz the flour, salt and spices in a food processor for 10 seconds until evenly mixed. Cut the butter into small cubes, then process with the seasoned flour until the mixture begins to cling together — about 35 seconds.
• Transfer the dough to your work top or a bowl and knead gently with your fingers to form a ball. Divide in half and roll into an even cylinder shape, about 3cm in diameter and 40cm long. Wrap in clingfilm then chill for at least 1 hour and up to 3 days.
• Preheat the oven to 180°C (fan 160°C) and line two baking trays with baking parchment.
• Unwrap the logs then use a sharp knife to slice off 4 - 5mm thick coins. (Tip: to keep the coins nice and round, roll the log as you cut, or give it quarter turn between slices.
• Place the coins 1 - 2 cm apart on the prepared trays and bake until light golden around edges, about 12-15 minutes, switching and rotating sheets halfway through baking if your oven tends to be a bit uneven.