Irish shortbread

Cream softened butter and sugar on high speed for about 4 to 5 minutes until very soft.

Add vanilla extract while creaming.

Sift the all-purpose flour with the salt.

When well creamed, add the flour and mix on low only until incorporated.

Turn the dough out, squish into a disc, wrap tightly and chill at least 60 minutes; it keeps up to three days in the fridge or can be frozen.

On a floured surface roll the dough to about a quarter inch thick, checking with a ruler.

Press the stamp firmly into the dough, then cut around each with a two and a half inch cutter; re-roll scraps and cut more.

Sprinkle a thin layer of castor (granulated) sugar on top for crunch.

Bake at 325F / 160C for about 18 to 20 minutes, to a light golden brown.