45gsugar(granulated if possible) + 20g granulated sugar for rolling
Mix the butter and sugar until light and creamy, either using a ballon whisk or in a stand mixer using the flat (or paddle) beater. Add the vanilla extract and gradually add the flour. Keep mixing until the batter forms into a ball. (At this stage you could add a different flavour such as cinnamon.)
Roll the dough out onto a floured surface, ensuring you roll it as round as possible into a sausage, to about 3 cm (1¼") in diameter. Roll in cling film and chill in the fridge for 25 minutes. Meanwhile, preheat the oven to 180℃/360℉ fan (Gas 6).
Once chilled, roll in the granulated sugar then cut into 1cm-thick (approx, 3/8") discs. Place them on a baking sheet lined with baking paper or a silicone mate and bake for 8 minutes until golden.
Serve with Lady Grey tea or Darjeeling, the Champagne of teas.