Directions

To Make

1. Beat butter and sugar together with whisk on a stand mixer till slightly pale about 5-6 mins, stop halfway through to scrape down any butter and sugar on the side of the bowl.
2. Add in beaten eggs and vanilla extract to the mixer, then whisk for 2 mins.
3. Pour in shifted flours and change to beater, then mix 3 mins.
4. Wrap up with clingy wrap and rest in the fridge for 1 hour.
5. Pre-heat oven to 180°C.
6. Sprinkle flour on surface and roll out half of the dough using a pair of chopsticks as guide for thickness.
7. Cut out desired shapes with cookie cutters and placed shaped cookie dough onto floured baking sheet.
8. Bake cookies for 15 mins or till slightly brown on the sides. Remove and cool on wire rack.
9. Cookies can be stored in air tight jar up to 2 weeks.