Preheat the oven to 180ºC/350ºF/Gas mark 4

Grease or line two baking sheets with parchment paper

Cream together butter and sugar until light and fluffy

Sift the flour over the creamed mix, add the coriander and caraway seeds, mix with wooden spoon until the mixture resembles breadcrumbs

Using your hand, work the mixture together to form smooth paste

Take out of the bowl and onto a floured work surface and knead gently so that dough is smooth and ready to roll out

Roll out to about ¼" thickness and, using a circular cutter, cut out rounds of dough

Place the rounds onto the baking sheets and sprinkle the tops with caster sugar

Put the baking sheets into the fridge for 30 minutes/1 hour until well chilled

Pop into oven and bake for 15-20 minutes until just turned golden brown

Remove from the oven and sprinkle with a little more caster sugar

Leave to cool slightly then transfer to a wire rack