Let the butter come to room temperature. Then beat the butter with the sugar until nice and creamy.

Meanwhile, sift the flours together along with salt and baking powder.

Add the flour mixture slowly to the butter and mix well. Let the dough come together.

Gather the dough and knead for a minute. Bring it all together and make a ball.

Slightly flatten the dough and then wrap it in plastic wrap and refrigerate it for a few minutes. Refrigerating the dough helps to harden it a little bit and makes rolling easy.

Preheat the oven to 325 F.

Bring the dough out of the refrigerator and then roll it to about ½ inch thick. I layer the dough with plastic wrap and then roll it just so that there are no marks on the surface and the top is smooth.

Now using a round cutter or anything you have in hand (I used a small steel box), cut out circles.

Using a spatula slowly lay the cookie on to parchment-lined baking trays.

Using a fork, make the traditional butter biscuit holes.

Bake for about 16 – 18 mins or until the edges turn brown.

Slowly transfer the cookies to the cooling rack and once completely cooled, store them in an airtight container.

Enjoy the butter biscuits as is or dunked in coffee or tea!