INGREDIENTS:

METHOD:

1. Mix the butter and flour together to form crumbs. Add the sugar and mix, then work in the egg yolk and, finally, the cream. If the dough is too sticky, add a little more flour. Don’t overwork the dough too much.

2. Leave it to rest in a plastic bag in the fridge for at least an hour, until cold.

3. Preheat the oven to 200˚C (400˚F) Gas 6. Line two baking sheets with baking parchment.

4. Turn the dough out onto a floured surface. Roll pieces of around 20-25g into thin ‘sausage’ shapes about 20cm long, then form each into a pretzel shape and place on the lined baking sheets (the biscuits will spread out during cooking, so make sure there is space between them).

5. Repeat until all the dough is used.

6. Brush with egg white and top with the sugar, then bake for eight to 10 minutes, until just baked through (don’t allow them to brown too much).

7. Leave to cool before storing in an airtight container.

250g, plus 2tbs butter375g plain/ all-purpose flour, plus extra for dusting 150g icing/ confectioners’ sugar 1 egg yolk 3-4tbs double cream Egg white, lightly beaten, for brushing Sanding, pearl or demerara/ turbinado sugar, to decorate