- 200g unsalted butter
- 200g golden caster sugar
- 1 lightly beaten egg
- 400g plain flour
- 1/2 tsp vanilla essence
Pre-heat the oven to 180C 350F Gas mark 4
Cream the butter and sugar together until light and fluffy.
Beat in the egg and add the vanilla essence.
Sieve the flour and fold it into the butter mixture. Mix well until a soft dough is formed.
Wrap in cling film or a small plastic bag and chill for at least 1 hour.
Place the dough on a floured surface and briefly knead. Then roll out the dough to a 5mm thickness and cut out shapes using your chosen cutter.
Lightly knead and re-roll the dough trimmings together again to use up all the dough. Place cookies on a lined baking tray and return to the fridge for a further 40 minutes.
Bake cookies for 10-12 minutes depending on the size of the cookies until they start to turn golden brown around the edges. Remove from the oven and leave to cool in the tray for 5 minutes before transferring them onto a wire rack to cool completely.