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Preheat your oven to 200°C / 180°C (fan-forced). Line a large 39x27cm tray with baking paper.
In a medium mixing bowl, using a spatula, mix the soft salted butter and icing sugar until light and creamy, about 2 minutes. Add 2 egg yolks, one at a time, mixing well after each addition.
Sift the flour and baking powder straight into the butter mixture. Gently stir the flour mixture into the butter mixture until just combined. Be careful not to overmix.
Place the dough between two large sheets of baking paper. Roll it out to roughly 6 mm thick. Transfer to a flat tray and chill in the fridge for at least 20 minutes, or until firm.
Once chilled, peel off the top sheet of baking paper. Use a fluted 6 cm cookie cutter to cut out cookies. Place the cut cookies on the prepared baking tray, spacing them evenly. Use a fork to create a criss-cross pattern on the tops of the cookies.
Whisk the egg yolk with a splash of water. Brush the tops of the cookies with the egg wash for a golden finish.
Bake in the preheated oven for 12 minutes, or until the edges are golden. Allow the cookies to cool before transferring them to a cooling rack. Serve with your hot drink of choice.