Shortbread buttons

Cute-as and beautifully buttery, these are perfectly tailored for Christmas pressies or to have with a cuppa.

125g butter, softened
1/2 cup pure icing sugar
1 tsp vanilla extract
1 1⁄4 cups plain flour
2 Tbsp cornflour
Extra flour, for kneading

Preheat oven to 160°C. Line an oven tray with baking paper. Put butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Sift flours over butter mixture. Stir until well combined and a soft dough forms. Turn out dough onto a lightly floured surface and knead until smooth.
Roll out dough between 2 sheets of baking paper to 5mm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press remaining dough together, re-roll and cut out, to make a total of 24 rounds. Transfer to prepared tray, 2cm apart.
Use a chopstick to make 2 or 4 small holes in centre of each biscuit to make ‘buttons’. You can also use a 4cm round cutter to mark a circle around each button 5mm in from edge, taking care not to cut too deeply into biscuits.
Bake for 15 minutes or until firm to touch. Cool completely on tray. Serve or stack biscuits and thread ribbon through holes to give as gifts.