Step 1

Preheat the oven to 325℉ (165℃). Line a large baking tray with parchment paper.

Step 2

Using an electric mixer (or by hand), cream together butter, sugar and vanilla on high speed until light and pale in color, about 3 minutes.

Step 3

In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough comes together.

Step 4

Turn the dough onto your surface and shape into a flat disk. Wrap in cling wrap and chill for a minimum of 60 minutes.

Step 5

On a floured surface, roll the chilled dough to ¼ -inch thick.

Step 6

Using a 3-inch round cutter, cut out as many cookies as you can. Re-roll the scraps of dough.

Step 7

Place the cookies on the baking tray. Stamp each cookie (if using) and sprinkle with a little sugar.

Step 8

Bake for 18 to 20 minutes, or until the edges begin to brown lightly. Allow to cool completely before enjoying with a cup of tea. Store leftover cookies in an airtight container for up to 5 days.