1 cup icing mixture sugar
250 grams softened butter
1 1/2 cups plain flour
Cream butter and sugar; add in flour in two lots, mixing thoroughly.
Knead on a floured board until smooth.
Shape into two logs about 25cm long, wrap in cling wrap and place into the fridge until hard (about 1 hour). You can also freeze them at this stage.
When you are ready for fresh biscuits, slice the logs into 1 cm slices. Bake in a moderate oven for 10 minutes.