Step 1 - 3 :

Let your cookie dough come up to temperature so it is easy to roll and cut , then dust your non stick mat with plain flour . Roll dough out to 6mm thick using your depth guides . If you don ’ t own any , you could use the spine of 2 x 6mm high magazines . Dip cookie cutters into plain flour and press your shapes out of the dough .

Step 4 :

Do not move your cut shapes . Instead , remove the excess dough .

Step 5 - 7 :

Chill your dough pieces in the fridge / freezer for 5 minutes to solidify the butter . Bake at 160 ’ C for 10-15 minutes ( dependent on your oven !) Trim joints using a sharp knife directly out of the oven to ensure your cookie pieces slot together easily ( approx 9mm )

Step 8 :

Allow your cookies to cool . The sugar content of the dough ‘ knits ’ together and becomes stronger over time .