Eggless Shortbread Cookies

Sift the all purpose flour, corn starch together and set aside. In a separate bowl take the butter, sugar and vanilla and whisk them until they are light and fluffy.

Scrape the sides and add salt and sifted flour. Mix everything together either by whisking or by continuing in a stand mixer on low or just with a wooden spoon.

Once everything comes together like a ball, stir in the sprinkles and work them into the dough until it's well distributed.

Now line the baking tray or counter top with cling film and take the dough ball onto it. Spread another cling film over it, now you will end up with the dough ball in the middle and cling film over top and bottom. Start rolling with a rolling pin and spread into a thick sheet.

Now place this in the refrigerator for 30 mins, to chill the dough. Because of all the rolling, the butter starts to melt and gets sticky, so chilling firms the dough and helps while cutting into shapes.

Now remove the dough, unwrap and cut into desired shapes using a cookie cutter or knife. (I've shaped out few hearts and circles.)

Remove the cut dough on to a baking tray lined with parchment paper. Top them with sprinkles if you want. If the dough starts to stick place it in the fridge again for 15 mins.

Now bake this in a preheated oven at 180°C or 325°F until the edges turn slightly golden or for about 15 to 20 mins.

Once baked to perfection remove and cool on a wire rack. Store them in an air tight container after cooling completely.