Place all ingredients in a bowl or on a work surface and work quickly by hand to form a shortcrust pastry. Cover dough and let rest in refrigerator for about 2-3 hours.
On a floured work surface or between two baking mats, roll out dough very thinly with a rolling pin. Sweep off excess flour with flour whisk or brush before cutting.
Cut out any shapes, place on prepared baking sheet and bake in preheated oven at 165-175 °C for 12-14 minutes until light brown on sight.
Preparation Tip:
If you like, decorate the finished cookies with icing and sprinkles.
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