In a mixing bowl add the butter and beat using a spatula until pale. Add the sugar and vanilla. Beat until creamy and fluffy. A few minutes. You don’t need an electric beater, a rubber spatula will do the job.

Add the egg and beat again. Add the flour, salt and stir to form a dough. It will be soft but not sticky. Make sure there are no flour pockets anywhere.

Divide the dough into two parts and wrap each piece in cling film before placing in the fridge to firm up a little. I like to let the dough sit in the fridge for at least 30 mins before rolling out.

Preheat the oven to 170℃ with fan or 180℃ without fan. Roll out the dough into 1/4 inch thickness. I like rolling the dough between two pieces of cling film - this makes it easier to roll it out and ensure we don’t add extra flour. Cut out the cookies using a cookie cutter and transfer each piece to a lined baking tray.

The cookies don’t spread hence you can line them a little close but maintain at least 2 inches worth of space. Bake for 8-10 mins until he bottom is golden and the top is dry to touch. We love our cookies a little more colored/dark brown hence I bake them for 12 mins.

Let them cool completely before icing. I like using green royal icing to make the Christmas tree effect. Once it dries up add some luster dust and its done.