2) Beat the eggs and 2 tbsp of the buttermilk together. Stir into the dry ingredients to make a shaggy dough; add more buttermilk if the dough is dry. Gather dough into a disk, wrap in cling film and refrigerate for 1 hr.
3) Roll the dough on a floured work top into a piece about 0.5cm thick. Cut into rounds about 5cm to 7.5cm diameter.
4) Heat a flat griddle or frying pan over a medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 mins on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.