- 180g - butter
- 80g (160ml) - icing sugar
- 1 - large egg
- 5ml - vanilla essence
- 280g (500ml) - flour
1 Beat the butter and sugar in a mixing bowl until light and fluffy (an electric beater makes it easier). Beat in the egg and vanilla essence. Mix in the flour by hand until the dough comes together. Turn out onto a floured work surface and knead until just smooth. Form the dough into two flat discs, cover with cling film and rest for 30 minutes in the fridge. (A cold, flat dough disc is easier to roll out.)
2 Preheat the oven to 180°C. Sprinkle a little extra flour on the work surface, remove the cling film from the first dough disc and roll out with a rolling pin to about 5mm thick. Use a palette knife to lift the rolled-out dough to make sure it’s not sticking to the surface. Cut into shapes with cookie cutters and arrange on baking trays lined with baking paper. Bring any remaining dough together again, roll out and cut more shapes. Repeat until all the dough is finished.
3 Bake for about 8–10 minutes per baking tray until the biscuits are done. It helps if all the cookies on the baking tray are the same size and thickness so that they bake evenly. Cool on a wire rack and decorate to your heart’s content – or enjoy as is. Store in an airtight container.