There are endless possible variations for this recipe. Add a handful of dried cranberries, orange zest and a pinch of cinnamon for festive flavoured cookies. Add nuts, seeds, chocolate chips, fruit or even crumbled peppermint sweets.
¾ cup icing sugar
280g plain flour
1/4 teaspoon baking powder
½ teaspoon salt
Cream together the butter and sugar until pale and fluffy.
Fold in the flour, baking powder and salt until it forms a smooth dough.
If using, stir through any mix-ins.
Shape the dough into 2 logs of about 3cm diameter.
Wrap each log tightly in cling film. Dough will keep in the fridge for up to 2 weeks or frozen for up to 3 months.
To bake, preheat oven to 170 degrees Celsius.
Cut log into 1cm slices. Lay each slice at least 3cm apart on a lined baking sheet.
Bake for 10-12 minutes or until edges are golden and centres just firm.
Baked cookies will keep for up to 10 days in an air tight container.