Roll the dough in granulated sugar instead of caster sugar for extra crunch.
They keep for up to a week in an airtight container.
Tried a number of batches and each were delicious, although better when thinner. Very easy to make and an instant hit with the family! - 23 Dec 2011
Love this recipe, its perfect anytime of the year! - 16 Jan 2012
Made these using gluten free flour just added half a tsp xantham gum, they were absolutely lovely. Husband preferred them with some plain glacé icing on top will definitely make again. - 15 Mar 2013