Use a cookie cutter to stamp out rounds of dough, then press a smaller cutter into each round for rims. Use a chopstick to make two or four holes to create ‘buttons’.
125g butter, at room temperature
¹⁄³ cup icing sugar
1 tsp vanilla extract
1¼ cups plain flour
2 Tbsp cornflour
Extra flour, to knead
Preheat oven to 160°C. Line an oven tray with baking paper. Put butter, sugar and vanilla in a large bowl and beat with an electric hand mixer 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, until 5mm thick. Using a 5cm round cutter, cut rounds from dough. Press remaining dough together, re-roll and cut out enough shapes to make 24 in total. Transfer rounds to prepared tray, spacing 2cm apart.
Using a chopstick, make 2-4 small holes in centre of each biscuit to make ‘buttons’. You can also use a 4cm cutter to mark a circle 5mm in from edge, taking care not to cut too deeply into dough.
Bake biscuits for 15 minutes or until firm to touch. Cool biscuits completely on tray. Serve or wrap as gifts.