Mix the remaining ingredients in a separate bowl, then add to the butter/sugar mixture.

Lay a large sheet of baking parchment onto the work surface.

Place the cookied dough on it and roll it into a 30cm long sausage shape. Wrap the cookie dough log tightly in the baking  parchment , sealing the ends. Put into a freezer bag, seal and freeze for at least 45 minutes or until ready to bake (up to 1 month).

When ready to bake, preheat the oven to 190°C and line 2 large baking trays with baking parchment. Remove the dough from the freezer and bag – allow to sit for about 15 minutes, then use a sharp knife to carefully cut into 1 – 1 ½ cm slices.

Bake for 10-12 minutes.

Leave for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.