Sieve all the dry ingredients twice for proper aeration. Keep aside.

For creaming: whisk butter and icing sugar well until white and fluffy and soft peaks form. Add in vanilla essence.

Now add the dry ingredients in small batches into the creamed mixture and mix to combine gently. Lastly, bring everything together to form a dough. If very dry use 2-3 tsp of water.

Divide the dough into 3 parts. Keep 2 covered and make small portions from one part.

Shape cookies in desired shapes. Here I have used a silicon cookie mould. Keep the mould in freezer for 5 minutes to unmould easily.

Arrange the cookies in a lined baking tray. Bake in a preheated oven at 140-150°C until golden in colour. Do not make them red. These cookies will bloat a bit on baking.Take out on a wire rack and cool completely.

Now place all the baked cookies on a wire rack for 30 minutes. Enjoy your teatime with these cookies with family and friends. Happy Cooking 😊!!