Mix the butter, icing sugar, salt and spices in a stand mixer or using a hand-held mixer until nice and fluffy. Remember to use a spatula to scrape down the sides and mix the bottom so it's a uniform mix.

Add the vanilla essence and mix some more.

Mix in the flour using a spatula.

Let rest for at least 30min wrapped in cling film in the fridge. It will cool faster if you wrap it flat rather than in a ball.

Roll it to 5mm thickness on a floured surface making sure it doesn't stick.

Use cutters or knives to shape the cookies and then take them into a preheated oven at 180C on a baking tray with a silpat or baking paper.

Take them out when they're just starting to gain some colour. More than that dries them out. Mine took 13min but I recommend to check at 10min and then keep an eye on them all the way to 15min. Then for the next batch you know exactly how much time they take.

Wait for them to cool down and dust with icing sugar.