Combine all the ingredients in the bowl of your mixer.

Mix just until a dough forms. Don't overmix until the butter melts. You just need a soft dough that is easy to work with.

Wrap the dough in plastic wrap and refrigerate for 4-6 hours until set.

Place the dough on a floured working surface and roll it into a sheet of 3mm thickness.

Cut out the desired shapes - I used a round fluted cookie cutter.

Place the cookies on a baking tray lined with AirMats (perforated silicone mats from Silikomart Professional) or on baking tray. The advantage of AirMats is the even baking and the patterns on cookies.

Freeze the cookies for 15 minutes then place another AirMat on top.

Bake at 160C for 15 minutes or until golden brown on the edges.

Cool down the cookies then drizzle them with a bit of melted white chocolate.