Ingredients 150g plain flour, in addition to extra for cleaning 100g unsalted butter, at room temperature 50g caster sugar, plus extra to finish Procedure Combine the margarine and sugar, either manually or using an electric hand rush, until pale and smooth. Delicately blend in the flour until totally consolidated (make an effort not to work the flour excessively or the rolls won't be so brittle). Utilizing your hands, squeeze the mixture together into a ball of dough. Carefully carry the batter out to around thick (dust the work surface with a touch of flour if the mixture sticks). Cut into shapes using biscuit cutters. Move the bread rolls onto the baking plate and chill in the refrigerator for 15 minutes to rest. Sprinkle every roll with a touch of sugar. Bake for 10-20 minutes, or until pale brilliant brown. Move the rolls to a wire rack to cool and serve.