||gently heat in saucepan until butter just melts; most of the sugar should not be dissolved
||Pour into a loaf tin lined with plastic wrap, and smooth top. Refrigerate until firm. Freeze 1 hour.
||Slice as thin as possible. Bake on baking parchment in slow oven for 8 minutes or until the biscuits feel slightly firm and the undersides are golden brown. Flip over and bake an additional 8 minutes or until biscuits are crisp and golden-brown on top.