You Will Need. 
570g Plain Flour
170g Unsalted Butter
115g Caster Sugar
1tsp Baking Powder
2 Medium Eggs
Splash of Vanilla Extract (Nelson Massey is Megan's favourite)
A pinch of Salt 

This makes approximately 25-30 cookies.

Top Tips
Your butter should be at room temperature to start. 
Depending on egg size, you may need slightly more or less flour, so add this gradually rather than in one go. 
Ensure all wet elements are blended thoroughly before adding to dry ingredients. 
Once the dough is made, place in the fridge to ensure it is cold before use.
Megan prefers using plastic cutters to metal ones to avoid ridges, so she says the LissieLou ones are perfect. 

Megan's Number ONE Tip
Make sure the dough is extremely cold when rolling out - this helps the cookies to hold their shape and avoid spreading  (but takes a little bit of extra muscle).

Sift the flour and add the baking powder and pinch of salt into a bowl and set to one side.
 
Mix the butter and sugar until combined. 

Add the eggs and vanilla extract into the butter and mix. 

Once the butter, sugar, eggs and vanilla are fully combined, you can then add the dry mix (flour) and use a hand whisk to bring it to a crumble. 

Megan then recommends bringing the dough together by hand and kneading the dough until fully combined.

At this point, you can add a little more flour if you feel the mix is a little wet (this can be due to the size of the eggs used).

Once the dough is formed, wrap and refrigerate.

Before using the cookie dough, ensure it is very cold before rolling so that it does not spread when baking. 

Once chilled, roll out your cookie dough on a floured surface and cut into shapes. 

Place on a lined baking tray in the centre of a pre-heated oven at 180º (160º for fan ovens) for approx. 13 mins. 

Once your cookies are baked, remove from the oven and place on a cooling rack. You can then decorate them with the help of our stamps & embossers using fondant icing. We have created a quick guide to decorating using stamps, embossers & fondant here.