Start by creaming the unsalted butter - which has to be at room temperature - with the sugar and salt until pale and fluffy.

Once they are creamed, add the eggs. They will need to be incorporated one at a time. Mix them in well and add the vanilla.

Once the vanilla is in, add the flour slowly, making sure it is well incorporated each time.

Place the dough on a surface covered with cling film and roll the log. Seal it and place it in the fridge for 1 hour at least, or even overnight.

Roll out your dough in a rectangular, it will need to be 2cm thick on each side.

Now pick your large cookie cutter of choice and start cutting all the cookies you can. With the smaller cookie cutter, cut the middle and place them on a baking tray covered with parchment paper.

Smash your candies using a rolling pin and a plastic zip-lock bag. If you are using different colours candies, make sure you separate them beforehand.

Now sprinkle a small layer of candy in the middle hole you created and bake the cookies at 180°C for 5-6 minutes. They will look pale, but trust me, they are baked.

Continue until all the cookies are baked and let all the cookies cool down completely before eating them.