240g gluten-free all-purpose flour (make sure it includes xanthan gum, or add 1/2 teaspoon if not)

226g unsalted butter, softened

200g granulated (white table) sugar

1/2 tsp baking powder

1/4 tsp salt

1 large egg

1 tsp vanilla extract

In your mixing bowl, use your wooden spoon to cream the butter and sugar together.

Add the egg and vanilla extract and mix further (don’t over-mix at this stage).

Sieve the flour, baking powder and salt into the bowl, and mix until everything is fully incorporated. Bring the dough together into a ball.

Split the dough in half and wrap each half in cling film, flattening them both to approx. 2cm thick. Chill in the freezer for half an hour.

Sprinkle some flour on both your work surface and the rolling pin. Place your rolling guides either side of your dough and roll to the required thickness.

Using your cutters, cut out your cookie shapes – remember to press down firmly and wiggle them a little to get a nice, neat edge. Re-roll any leftover dough and repeat.

Line your baking tray with a sheet of baking paper.

Gently lift up your dough shapes and place them onto the tray, making sure you leave a little space between each one.

Place back in the freezer for 30 minutes to firm up. This will prevent them from spreading out of shape when cooked.

Preheat your oven to 150˚C/gas mark 2. Once at temperature, bake your cookies for approx. 15 minutes or until golden.

Leave to cool before decorating.

125g caster sugar

250g stork block (cold from fridge)

340g plain flour

35g cornflour

1 tsp of vanilla extract

Extra plain flour for dusting work top.

In your mixing bowl, use your wooden spoon to cream the butter and sugar together, don’t combine them completely together.

Add half the flour and all the cornflour to the mixture and mix together.

Add the remaining flour and vanilla extract and combine again.

Tip out the mixture onto a floured worktop and knead together.

Split the dough in half and wrap each half in cling film, flattening them both to approx. 2cm thick. Chill in the freezer for half an hour.

Sprinkle some flour on both your work surface and the rolling pin. Place your rolling guides either side of your dough and roll to the required thickness.

Using your cutters, cut out your cookie shapes – remember to press down firmly and wiggle them a little to get a nice, neat edge. Re-roll any leftover dough and repeat.

Line your baking tray with a sheet of baking paper.

Gently lift up your dough shapes and place them onto the tray, making sure you leave a little space between each one.

Place back in the freezer for 30 minutes to firm up. This will prevent them from spreading out of shape when cooked.

Preheat your oven to 150˚C/gas mark 2. Once at temperature, bake your cookies for approx. 15 minutes or until golden.

Leave to cool before decorating.