1 pinch salt
300 g soft flour
100 g icing sugar
1/2 teaspoon(s) vanilla powder
250 g butter, ice-cold, cut into cubes


1.In a mixer’s bowl add the salt, the flour, the icing sugar, the vanilla, and the butter cut into cubes.
2.Beat with the paddle attachment at medium speed, for about 2-3 minutes, just until the dough forms. Don’t beat for long because you want your cookies to be crunchy and not spread in the pan while baking. That is why you should use soft flour that contains very little gluten and makes cookies crunchier.
3.Remove the dough from the mixer’s bowl. At this point, you can knead it lightly with your hands and shape it into a ball.
4.Cover the dough with plastic wrap and refrigerate it for 30 minutes to 1 hour, until it is firm
5.Place a piece of parchment paper on your working surface and dust it with a little flour. Cut the dough in half and place it on the parchment paper.
6.With a rolling pin, roll out the dough into a 0.5 cm thick sheet. If needed, dust with more flour.
7.Transfer the dough to a baking pan and refrigerate it for 15 minutes, until it is slightly firm.
8.Follow the same process for the other half of the dough.
9.Preheat the oven to 180°C (350° F) set to fan.
10.Remove the dough from the refrigerator and cut it into square 5 cm cookies.
11.Add the cookies into two baking pans lined with parchment paper, placing them 1 cm apart so that they do not stick together.
12.Follow the same process for the whole dough. You will have about 20-25 cookies.
13.Bake for 12-15 minutes.
14.Remove from the oven and set them aside for 20 minutes to cool well.
15.The cookies must have a nice golden color, but they will be soft when they come out of the oven. They will set and get harder as they cool down.

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