Turn out onto a cold flat floured surface and roll out to a thickness of 2mm.
Cut out with a cutting ring (at this stage we press the Purdey logo on a stamp).
If not using a logo stamp then dock the biscuits with a fork.
TIP: we made the mix dryer so the logo would be sharper.
Bake at 150˚C until golden. Allow to cool then store in an air tight container.