Beat butter in an electric mixer with castor sugar until it turns pale and creamy. Mix all remaining ingredients and until it comes together as a dough.
Wrap the cookie dough in a cling film and refrigerate for 30 mins.
When the dough is cold, roll it out on a floured surface to about 1cm thick.
Using a round cookie cutter cut as many rounds as you can from the dough and line them onto a baking tray lined with baking paper.
Preheat the oven for 5 mins.
Bake for 20-25 minutes in a pre-heated oven at 160 deg C, or until the edges start to turn golden brown.
Store in an airtight container.