Eating In

100g butter
200ml milk                   
teaspoon dried yeast
500g strong white flour
pinch or two of salt

Heat the milk in a saucepan over a very low heat and add the butter stirring until it melts. Remove from the heat and leave until it cools down to blood temperature. Stir in the yeast. Leave in a warm place for 30 minutes to activate the yeast. Sift the flour into a warmed bowl with the salt. The amount of salt is a matter of taste. Add the liquid and mix well to form a dough. Cover and leave in a warm place for thirty minutes. Put the oven on for 150ºC/300º/ Gas 3. Roll out the dough eight times folding it into thirds between each rolling. Then roll it out not more than 1/8 inch (between 3 and 4 mm).  Stamp into biscuits with a round cutter onto baking sheets and prick well with a fork. Bake for 30 minutes at 150ºC. The turn the heat down to 120ºC/250º/Gas 1 (or less) for a further 20 minutes. The finished biscuits should be thin, about 1/8 inch, crisp and a pale off white colour. The final rolling out stage is fairly crucial. If the dough is too thick you will end up with something that, whilst still edible, is not really a proper biscuit. Oven temperature is also important as if the oven is too hot, they will brown.