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Whisk together the butter and sugar for around 2-3mins until pale and fluffy. Mix in the vanilla extract.Next whisk in the flour and salt and mix on a low speed until the dough starts to come together.
With your hands, squeeze the shortbread dough together and on a flat surface lined with parchment paper, shape into a rough disc.
Roll out the dough until ½ cm thick and carve out the biscuits using a cookie cutter. Line a baking tray with parchment paper and lay the cutouts evenly on the tray. Poke a number of holes across the top of each biscuit with a fork.
Leave the tray in the fridge for 30 mins minimum or until the cutouts have hardened. Preheat the oven to 170°C whilst the cutouts are chilling.
Remove the biscuits from the fridge, then bake for 10-12 mins or until just golden around the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely.
Sprinkle the shortbread with sugar as soon as you remove them from the oven when they are still hot.