Viennese Biscuit

In a bowl, combine the 175g butter and 40g icing sugar. Beat them together until the mixture is light and creamy, then stir in the 1 teaspoon vanilla extract.

Sift the 175g flour and 40g cornflour over the butter mixture. Stir gently until everything is just combined and smooth, taking care not to overmix.

Scoop out about 1 tablespoon of dough for each biscuit. Roll it into a small ball, then arrange the balls on the prepared baking trays, leaving some space between them. Gently flatten each ball with the back of a spoon.