Ingredients
Method
- Weigh all ingredients using a digital scale and ensure butter is at 18°C. Sift flour, baking powder, and sea salt into a bowl.
- Cream butter and sugar in a stand mixer for four minutes until pale and fluffy.
- Add egg and vanilla extract, mixing on low until emulsified.
- Gradually incorporate the flour mixture until just combined.
- Divide dough into two disks, wrap in parchment paper, and refrigerate for at least two hours.
- Preheat oven to 175°C (350°F). Roll dough between parchment to 6mm thickness and cut out shapes.
- Place on baking sheets with space in between and bake for 10-12 minutes until edges are pale gold.
- Cool on a wire rack before decorating.
Notes
Ensure precision in measurements and temperatures to achieve the best texture. Store cookies in an airtight container for up to five days.