• 225g plain flour
• 75 g corn flour
• 250g unsalted butter, softened
• 55 g icing sugar
• pinch of salt
• 1 tsp vanilla essence or extract

1. Preheat oven to 180°C.
2. Prepare a baking tray lined with non-stick baking paper.
3. Sift together the all purpose and corn flours twice.  Set aside.
4. Sift the icing sugar in a large mixing bowl.
5. Add in the butter and salt** to the sugar and beat the mixture until light and fluffy. Finally, add vanilla essence or extract. 
6. Stir in the sifted flours until combined.
7. Place the mixture into a piping bag* fitted with a fluted nozzle and pipe 1-inch rounds onto the prepared baking tray.
8. Bake for 15 minutes, until cookies are golden.
9. Cool on baking tray.

This will get you around 45 cookies, depending on how ‘big’ you make them.

*If you find it hard to use the nozzle and all, you may do it the simple way. Cut a piece of tracing paper or non-stick baking paper to A4 size. Fold it such that it forms a cone shape. Put the mixture into the cone and then, seal the top by folding it downwards and preventing any of the mixture from oozing out. Then take a scissors and cut off a small piece of the end of the cone. After which, you may use your self-created nozzle bag and make your melting moments.

**If you are using salted butter, you may choose to omit adding salt.