Use a biscuit stamp, available at kitchen shops, to make your own individually branded biscuits.
225g unsalted butter, softened
150g caster sugar
2 teaspoons lemon rind, finely grated
100g ground almonds
2 teaspoons ground cardamom
½ teaspoon salt
Preheat oven to 180°C.
2 x flat baking trays, greased and lined
Beat butter until creamy then add sugar and continue to beat until light and fluffy. Add lemon zest and beat again.
Add sifted flour, ground almonds, cardamom and salt. Mix until combined.
Roll spoonfuls (30g or so) into balls and place on lined trays. Flatten cookies slightly with hand then press each cookie with a cookie stamp leaving indentations in the dough.
Bake for 12-14 minutes until golden around the edges.
Leave for 5 minutes before transferring to a wire rack to cool.
Store in an airtight container for up to a week.
TIP: Dip biscuit press in flour if mixture sticks to press. You can also stamp a message with individual letters into the cookie dough.