Directions

1. Sift together dry ingredients
2. Make sure butter is very soft but not melting and mix with the sifted flour and sugar with the paddle attachment of a stand mixer or by hand using a wooden spoon until ingredients are well combined.
3. Add the vanilla paste and mix to incorporate fully. The dough should look more like a stiff paste.
4. Dust workbench with more GF plain flour and tip our dough. knead the dough slightly with plenty of GF flour on your hands until it forms a nice soft ball of dough.
5. Using a rolling pin and more GF flour if you need it to prevent the dough from sticking, roll out to 1cm thickness and cut cookies in whatever shape you like. I use an old peanut butter jar to get nicely sized round cookies.
6. Arrange on baking trays making sure they are well spaced apart then chill the trays in the fridge for at least 30 minutes.
7. While the dough is chilling preheat the oven to 150C.
8. Bake for 25-30 minutes. They shouldn’t really brown up much at all. When they have cooled fully they should be nice and crisp all the way through.