175g butter, softened
½ cup Chelsea Icing Sugar
1½ cups plain flour
½ cup cornflour
Pinch of salt

Preheat oven to 150°C bake. Line two oven trays with baking paper.

Beat butter and Chelsea Icing Sugar until light and fluffy. Sift in flour, cornflour and salt and mix thoroughly with the butter mixture until it forms a dough.

Knead dough, then roll out to 10mm thickness on a floured surface. Press out shapes using cookie cutters and place on prepared oven trays. Press remaining dough together and roll out again, pressing out shapes until mixture is used up. Bake for 30 minutes or until pale golden.