• Cream butter and sugar together until well mixed.
• Add egg and mix well.
• Add flour and continue mixing.
• It may be a bit crumbly. You may need to use your hands to bring it together into a soft dough. Try not to over-mix, however, as bikkies get tough if overmixed.
• If you're making sliced bikkies, roll into a tube or sausage shape. If you're rolling out and cutting into shapes, flatten into a disc.
• Leave to rest in the fridge for 30mins, wrapped in plastic (so it doesn't dry out).
• Heat oven to 180C. Line two baking trays with baking paper, or grease well with butter.

For making shapes

• Dust a chopping board well with plain flour.
• Cut dough into four pieces. Roll the first piece quite flat – no more than 1/2cm high - and cut into circles or shapes. (I like to use a 5cm fluted round cutter).
• Carefully transfer your shapes to your baking trays.
• Repeat with the other four pieces until all the dough is used.

For slicing

• Use a sharp knife to cut the tube into half-centimetre thick slices.
• Lay slices on baking trays.

For all bikkies

• Bake for 10-12 minutes, or until just golden.
• Leave to cool on the trays before eating or transferring into jars.
• The lemon myrtle and forestberry herb flavour develops over a couple of days. These will last a week or two in an airtight jar.