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1
Dice the butter into 3 cm cubes, put into a heatproof bowl and microwave slightly at 600W.
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2
(Just until the butter starts to melt around the edges - be careful not to melt it too much!)
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3
Mix butter with a whisk until creamy.
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4
Add sugar in 2 batches, mixing well each time.
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5
When the batter becomes light-colored and fluffy, add the egg and mix well.
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6
Sift the cake flour into the bowl and, using a rubber spatula, mix lightly with a cutting motion.
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7
It will be dry and hard to mix at first, but gradually the dough will come together.
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8
When the dough comes together, flatten and wrap in plastic wrap.
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9
Let it rest in the refrigerator for about 1 hour.
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10
You can also bake the cookies right away without letting the dough rest; they will be moist and delicious.
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11
Take the dough out and put it on a surface dusted with flour.
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12
Roll the dough into a cylinder 4 5cm in diameter.
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13
Wrap in plastic wrap and let it rest in the refrigerator for 1 more hour.
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14
You can also store the dough in the freezer.
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15
Preheat the oven to 340F/170C.
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16
Cut the dough into slices about 8 mm thick and place on a baking sheet lined with parchment paper.
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17
Bake for about 15-20 minutes at 340F/170C.
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18
In Step 5, you can also roll the dough out with a rolling pin and cut it out with a cookie cutter.
