4 eggs
450g (1 lb, 4 US cups) plain flour
1 tblsp baking powder
225g (8 oz, 1 US cup) unsalted butter, softened
225g (8 oz, 1 US cup) castor sugar
1 tsp grated orange zest or a few drops of almond essence
Preheat oven to 190ºC (375ºF, gas mark 5).
Beat one egg lightly to use for glazing. Sift flour and baking powder into a bowl.
In another bowl, cream butter and sugar until smooth. Beat the remaining eggs until they are fluffy and stir into the butter mixture, beating well.
Stir in orange zest or almond essence. Fold in flour and baking powder, blending to make a soft workable dough.
Pull off pieces of dough about the size of a walnut and roll into a sausage about 10cm (4″) long. Form into circles, or whatever shape you prefer, and place on an ungreased baking sheet, leaving space for the cookies to expand while they cook.
Brush tops lightly with beaten egg and bake for 20 minutes or until golden brown.
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