Full instructions are on the back of the pack but here's some tips and pics.
Allow melted butter to cool slightly before adding to the dry mix, especially needed for the choc chip so that you don't melt them!
I use a tablespoon measure to get all the biscuits the same size and press them with a measuring cup to the desired thickness.
Make sure you allow the biscuits to cool on the tray for 10 minutes before putting onto a cooling rack.
Store in the fridge for crunchy or on the bench for chewy.
SUBSTITUTIONS FOR DAIRY FREE
Gingernuts - instead of butter, use 1/4 cup of melted coconut oil as well as 1 tablespoon of water.
Shortbread - instead of butter, use 100g of Olivani or similar soft butter substitute.