0. For the pastry: Quickly cream the butter with 100 grams of sugar and the vanilla (or vanilla extract). Then add an egg, flour, baking powder, and salt. Knead quickly (always remember that shortcrust pastry in general is averse to heat, even from your hands, so the faster you work it, the better) until it forms a firm dough. Wrap it in cling film and let it rest in the refrigerator for about 30 minutes.

1. Baking: Roll out the pastry thinly and use cookie cutters to create your biscuits. Bake at 190°C for 10-12 minutes.