3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter (I use Irish butter which I think makes ALL the difference)

1 cup Caster sugar (super-fine sugar, also called baker’s sugar)

1 large egg

2 tbsp milk (I used some creamy almond milk)

sparkling sugar, for rolling (you could also use turbinado sugar if you didn’t want a color)

 

In a large bowl, combine the flour, baking powder, and salt. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment,, cream together the butter and sugar until light an fluffy, 3-5 minutes. Add in the egg and milk and beat for another few minutes until fully combined. Turn the dough out onto a clean workspace (a silicone baking mat works great), knead it a few times until it comes together, and then divide it into two equal pieces. Wrap each half in plastic wrap and store in the fridge overnight (or at least 2 hours, but I think longer is better). When ready to bake, preheat oven to 375 degrees. Remove the dough from the fridge and form each ball into a log 1 1/2-2 inches in diameter. They dough will be quite firm so you will have to work with it a bit. Roll the logs in the sugar until the outside is completely coated. Put the dough logs back in the fridge for about 10 minutes so they can firm up a bit. Slice 1/3 inch thick rounds off of the logs and place on a cookie sheet lined with a silicone baking mat about 1 inch apart. Bake for 8-9 minutes until the edges just start to turn golden. Cool on the cookie sheet for 2 minutes before transferring to a wire rack to cook further.