Mix all ingredients together until well combined. Divide the mixture in to 2 balls and let the mixture sit for 10 minutes.
Roll one of the balls into a longer cigar shape and place in the centre of a baking tray sized piece of baking paper. Place another piece of baking paper the same size on top of the dough and roll out the mix using a rolling pin till about 3-4 mm thick.
Using a knife, cut into desired shapes, taking care to just press the knife into the mix, not moving the knife back and forth through the dough (or it will tear.) Repeat the process with the other dough ball.
Bake at 170 C/340 F fan forced for approx 10-15 minutes. Turn over and break along cut lines and return to the oven for a further 3-5 minutes or until baked through and thoroughly dried out.
Allow to cool before storing in an airtight container for approximately 2 weeks.