It's very similar to making biscotti; this recipe puts the logs in the freezer, but a web search reveals both methods - with biscotti you bake the logs then cool, slice and bake the slices.
Traditionally tiny - the size of a fingernail, but also good biscotti-sized.
Cups are proper US cup measures.
1 egg, beaten
1/2 cup/125ml milk
1/4 cup/50g butter, melted and cooled
1/4 cup/60ml veg oil
1 clove garlic, grated
1 stock cube (beef or veg), crumbled
2 1/2 cups/315g plain flour
1/2 teasp baking powder
2 tablespoons Za'atar (or use thyme/pinch chilli, paprika, anything like that - or try garam masala)
1 teasp salt, 1/2 teasp ground black pepper
Mix egg, milk, butter, oil, stock cube & garlic together (I used a shaker beaker). In a large bowl mix flour, baking powder, za'atar, salt & pepper.
Add egg mix, start to mix with wooden spoon then use hands to knead into a smooth, soft dough (very quick).
Take a portion and roll into a log shape, about 1cm diameter (I did square shapes as I find it easier).
Or, pat the whole mix into an oblong about 1cm high, then cut into logs - I think I got 10.
Put onto a tray lined with clingfilm and freeze for about an hour, so they can be thinly cut
Take one log out at a time and slice - £1 coin thickness.
Put onto ungreased baking trays and bake at 200c/fan 180c, for about 15 mins.
Cooking time will depend on thickness and your oven, but they want to be lightly golden and not soft.
Cool on rack - I put baking paper on mine otherwise they fell through; just tip them on, they can be piled up.
Once cool store in airtight container for up to 2 weeks, or freeze.
It sounds a lot more complicated than it is in practice.
For the other method, once you've shaped the logs bake them for 10 mins, cool, then slice and cook as above.
Picture to follow
small ones; sweet ones; spicy ones; fruity ones; large ones, double baked ones, freezer ones; fridge ones. 
