Tea Cookies

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the butter into small cubes and combine with flour in a large bowl. Using fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.

Pour the light cream into the flour-butter mixture and stir gently with a fork until a soft dough forms. Do not overmix.

Turn the dough onto a lightly floured work surface and knead gently 2-3 times until it just comes together. Roll out to about 1/4-inch thickness.

Cut the dough into rounds using a 2-inch cookie cutter or similar shape. Place cookies on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 10-12 minutes until the edges are light golden brown but the centers remain pale.

Remove from oven and let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack while still warm.

Once cooled slightly, dust cookies generously with the sugar. Serve with tea.