Cream the butter and icing sugar until light and fluffy. Sift the flours together and fold into the butter/sugar mixture with a spoon - mixture will be stiff but a bit sticky to handle. With floured hands, roll lightly into balls about 3 cms in diameter, and press down onto a greased oven tray with the back of a floured fork - keep them about 2 cms apart on the tray to allow for some spreading during cooking. If desired you can press a glace cherry, almond or walnut into each biscuit before cooking.

Bake in a slow oven (about 300°) for about 10-15 minutes. Don't allow to brown - the biscuits should just be golden underneath, creamy yellow and dry on top. Allow to cool on the tray for about 10 minutes before transferring with a spatula to a cake rack to cool completely.

Variation Dip one half of each completely cooled biscuit into melted dark chocolate and place on a foil-lined tray in the fridge for 30 minutes to set.