Mix butter and sugar with an electric mixer until light and creamy, approx 40 seconds.
Add remaining ingredients and mix for around 1 minute until combined.
On a floured bench kneed your mixture into a ball and wrap in glad wrap. Place into the fridge for at least an hour for the dough to set.
Pre-heat oven to 160 degrees C, line a baking tray with non stick paper and remove from fridge. Roll out on a well floured surface. Roll it very thin to around 4cm and start cutting out using your desired shape.
Place on baking tray and bake for around 8-10 minutes. Watch them carefully as they can burn quick and they don’t take long to bake at all. You can remove them when they are still soft as they will harden when they cool.
Once cooled you can store them in an airtight container for up to 2 weeks.
Recipe Notes
Keep these plain or add 3 tablespoons of 100’s and 1000’s. Or add 1 1/2 tablespoons of cocoa powder for chocolate ones. Add your mix in’s with the remaining ingredients.