Make the cookie dough: Cream the butter and sugar together until pale and fluffy. Add the beaten egg and mix until well combined.

Sift together the all-purpose flour and baking powder, then gently fold into the butter mixture until just combined.

Shape the dough into a log, wrap in plastic wrap, and chill thoroughly in the refrigerator or freezer.

Place all bread dough ingredients in a bread machine and run until the first rise is complete. Punch down the dough and divide it evenly.

Shape each piece into a smooth ball, cover with a damp cloth, and let rest for 15 minutes.

Cut the chilled cookie dough into equal portions. (If the dough isn't cold enough, it will be hard to work with, so be careful.)

Gently punch down each bread dough ball and reshape. Roll out each piece of cookie dough between two sheets of plastic wrap into a circle (edges thinner, center thicker).

Remove the top layer of plastic wrap and place a bread dough ball on top (seam side up).

Flip over and remove the other piece of plastic wrap. Press the cookie dough and bread dough together to seal.

Use the back of a knife or similar tool to score your preferred pattern on the surface.

Pinch the bottom of the dough and press the cookie crust side into a plate of granulated sugar to coat.

Mist with water and let rise for 20 minutes for the second proof.

Mist again, then bake in a preheated 410°F (210°C) oven for 10–12 minutes. Enjoy!