This recipe has been adapted to a more modest quantity from a tried and true recipe I found a year or two ago at www.cakecentral.com.
1 tsp almond extract (or you could use vanilla if preferred)
450g plain flour (all-purpose flour)
1/2 tsp salt
1 1/2 tsp baking powder
Cream the butter and sugar together until light and fluffy. Add the egg and almond extract and mix well.
Add the dry ingredients and mix until the flour is fully incorporated and the dough comes together. Wrap in cling film (saran wrap) and chill for 1-2 hours.
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Lightly flour a work surface and roll the dough to desired thickness and cut into desired shapes. Bake on an ungreased baking sheet for 10 minutes or until just beginning to turn brown around the edges.
If you are making biscuits of various sizes, try to bake similar sized ones together as smaller ones will bake faster.
Find more images from this photoshoot at Stocksy United.