Preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla. Add the flour and stir into the creamed mixture, then bring together with your hands to form a firm dough.

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm (1/4 inch) - the mixture will be quite short. Using a 6cm (2 ¼ inch) crinkle edged round cutter, cut out 12 rounds, re-rolling as necessary.

Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes. Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.