Ingredients:

  • 2 cups (250g) All-Purpose Flour, sifted
  • 1 cup (227g) Unsalted Butter, very cold and cubed
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract (Optional)

Instructions:

  1. Ensure butter is thoroughly chilled and cubed. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. Whisk together the sifted flour and salt in a medium bowl.
  3. In the main bowl, cream the cold butter and sugar together just until combined and sandy. Do not over-mix.
  4. Gradually add the flour mixture to the butter mixture. Mix on low speed or fold by hand until the mixture just comes together to form a soft dough.
  5. Form the dough into a disc or rectangle, wrap tightly, and chill in the refrigerator for at least 45 minutes.
  6. Roll the chilled dough to 1/4-inch (6mm) thickness on a lightly floured surface, or press into a 9x9 inch pan. Cut into desired shapes and place on prepared sheets. Prick the surface thoroughly with a fork if using a pan.
  7. Bake for 15–20 minutes. The cookies are done when the edges show only a very pale golden brown colour.
  8. Remove from the oven. Let cool on the sheet for 5 minutes before carefully transferring to a wire rack to cool completely.