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.