Preheat oven to 170°C/340°F/Gas Mark 3–4. Line two baking trays with baking paper. Place butter and sugar in a food processor and blitz for 20 seconds. Scrape down the bowl, add remaining ingredients and blitz for 10 seconds. Tip into a bowl and gently bring together. Divide in half, then half again. Take each quarter and roll roughly into a 30 cm (12 in) log, then take an eighth of each log and make it into any shape you want.
Place on baking trays lined with baking paper and cook until just beyond golden – about 12 minutes. Cool a little on the trays before transferring to a cake rack to cool completely.
Store in airtight tin for up to 2 weeks.