Classic Melt-in-Your-Mouth Butter Cookies

Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl, combine the softened salted butter, vanilla extract, and icing sugar. Use an electric whisk to beat the mixture until it is pale, light, and fluffy.

Sift the plain flour over the creamed butter mixture. Beat again on a low speed until the flour is just incorporated and the dough is smooth. Do not overmix.

Transfer the dough into a piping bag fitted with a medium star nozzle. Line a large baking tray (or two smaller ones) with non-stick baking parchment.

Pipe the dough into small 5cm swirls on the prepared trays, spacing them at least 3cm apart to allow for slight spreading during baking.

Bake for 15–20 minutes or until the cookies are a very pale golden color. Watch them closely toward the end to ensure they don't brown too much.

Remove from the oven and let the cookies rest on the trays for 5 minutes to firm up. Transfer them to a wire rack to cool completely before serving.