1. Cream the butter and sugar together until light and fluffy.
2. Add vanilla extract and mix till incorporated.
3. Sieve in the flour, cornflour, and salt. Mix in a cutting motion till the dry ingredients are invisible.
4. Roll in to a log shape.
5. Wrap the dough with a parchment paper/plastic wrap.
6. Refrigerate for at least 1 hour or freeze for 30 minutes.
7. Preheat the oven to 170°C/330°F.
8. Unwrap the dough. With a sharp knife slice the dough into thin slices. (Around ½ cm or ¼ inch).
9. Place them on a parchment/butter paper lined baking sheet.
10. Bake them at 170°C/330°F for 20-25 minutes or until the edges just start turning golden.
11. Place the cookies on a wire rack after 5 minutes to cool completely. Store in an airtight container.
