Cream together butter and sugar. Set aside

In another bowl, beat the egg stiffly then add into the creamed butter sugar

Add and mix in the vanilla follow by the castard flour then the fine almond

Mix well then add in the AP flour. Mix them well until the batter look more like a dough

Roll them thin into about 1/2cm (or more if you want to) and cut them using a cookie cutter. Usually we have the flat type with some lines on top

Let them sit for at least 15 minutes and bake at 180/350 for 15-20 minutes