Freezer cookie dough

Method

1. 1
   In a bowl, use an electric hand mixer (or a wooden spoon) to cream the butter and sugars until smooth and combined, but not fluffy. Add the eggs and mix until just combined, scraping down the edges as you go.
2. 2
   In a separate bowl, whisk the flour, baking powder, bicarb and salt. Fold into the butter mix until just combined, stopping as soon as it forms a dough. Tip onto a sheet of baking parchment, press into a rough cylinder, then roll tightly to around 5cm diameter. Wrap in another sheet of parchment and roll again to tighten. Freeze for at least 3 hours (up to 6 months).
3. 3
   When ready to bake, preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Remove the dough from the freezer and leave for 5 minutes, then slice into 1.5cm discs. Arrange on the trays with plenty of space between them (they will spread slightly).
4. 4
   Bake for 13–15 minutes until golden. Leave on the tray to cool completely. For a neat finish, use a large cutter to shape the cookies as they cool by rotating it around them while still warm.