Start to press the dough ... gently roll out the dough until it is about as thick as a pound coin. Add extra flour to your rolling pin if it’s sticky! Using a round cookie cutter, cut out ...
Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave ...
4. Pour this over the cookie dough, then set the bars in the fridge for at least four hours, but preferably overnight. Slice and enjoy. Recipe from ‘Jane’s Patisserie: Easy Favourites’ by Jane Dunn ...