Preheat your oven to 180 C and line a large baking tin with butter/ parchment paper.
In a large bowl, mix all the ingredients together to form a soft dough and divide them into 18 small portions.
Shape them into small balls and flatten a little bit in between your palms.
Place them on the prepared baking sheet with a 2 inch gap between each cookie.
Bake for 18-20 minutes or until they are firm to touch and golden brown at the bottom. Transfer them to a wire rack and let it cool completely.
Store in airtight tins. These biscuits will stay fresh for almost a month.
By Ria Samuel