Beat the butter, sugar and vanilla essence together with a wooden spoon until smooth.
Stir in the flour and mix together to bring all the ingredients together. Try not to overwork. Turn on to a lightly floured work surface and gently roll out to about 1 cm thick.
Cut out with a cookie cutter and place onto a baking tray. Roll together any spare dough and repeat.
Sprinkle with caster sugar and place in the fridge for 20-30 minutes to chill the dough. This will help prevent spreading.
Bake in the oven for 15-20 minutes until pale golden-brown.
Let cool for a couple of minutes on the baking tray. Then transfer to a cooling rack to finish cooling.
Notes
Makes: 8 (7 cm) cookies Oven Temp: Gas 5, 375F, 190C (170C Fan)
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/ollies-shortbread-biscuits/