We recommend making the pastry in advance and keeping it in the fridge, wrapped in cling film, for as long as a day - the result will make your pastry even more crumbly. Also, if you don’t have any proper pastry cutters, you can easily use a coffee cup or glass and get perfect circles just the same.

The Italian name for these biscuits is ‘frollini’, a term which comes from the Italian for shortcrust pastry. You can also make variations of the pastry in any way you want: with chocolate, vanilla, and in many other ways.