Preheat the oven to 180°C or 350 degree F.

Mix the flour, baking powder and salt in a bowl, set aside.

In the large bowl beat together the butter and sugar until pale, fluffy and creamy in texture. Add the egg and vanilla mix until well combined scraping down the sides of the bowl.

Slowly start adding in the flour in batches and beat until just combined and the dough starts forming large clumps.

Pull the dough together with your hands into a ball, then roll it out on a well floured surface to about 3-4mm thick.

Use a round cookie cutter, to cut circles.

Using a non-stick mini muffin tin, gently push the circles of dough into the muffin holes then prick the bottom of each with a fork.

Bake for 12-15 minutes until just golden on the edges then let them cool for 10 minutes in the tin. To release them from the tin, press lightly on the cooled edges with a thumb and index finger and give a little twist. Once they twist you can simply lift them out.