In a bowl of an electric or standing mixer, cream the butter for about 2 minutes until pale and fluffy. Add caster sugar and beat for another couple of minutes.
Stir in the flour, mix it on low until the flour is just incorporated. Remove the dough from the bowl and flatten it into a disk. Wrap in some reusable plastic and place in the fridge for about 20 minutes.
Preheat the oven to 170 C (fan). Line couple of baking trays with baking paper or silicone mats.
Remove the dough from the fridge. Roll it on a lightly floured surface into roughly about 1cm thickness. Using a round cookie cutter, cut the cookies out and place on a baking tray. Re-roll any remaining dough and repeat (place the dough back in the fridge for 10 minutes if it becomes too warm/ soft to roll) until you've used all of the dough. Sprinkle some caster sugar on top of the cookies.
Bake in the middle shelf in the oven for 10-12 minutes or until the edges are golden brown. Rotate the baking tray half way through the baking. Take out of the oven and allow the cookies to cool for 5 minutes. Enjoy!
Feel free to use your favourite cookie cutter
Cooking/ baking times may vary. Depending on the size of the cookies, they may need a bit longer or a bit less time in the oven. Keep an eye on them, they are ready when the edges are becoming golden-brown.
If the dough becomes too soft to handle, place it in the fridge for about 15 minutes.