1 whole egg, 60g caster sugar, 250g plain flour, 125g butter (room temperature), pinch of salt.
Preheat oven to 160°C. Combine eggs, sugar and salt in a blender. Sift flour and add to mixture, blending at full speed until mixture forms a sand-like texture. Pour mixture into a bowl and add the egg, quickly work the dough with your fingers then knead. Cover dough in cling wrap and refrigerate until dough is easy to handle (about 10 minutes). On a lightly floured surface roll dough out to 5mm thick. Cut out using cookie cutter shapes and place on ungreased baking sheets. Bake for 10-15 minutes or until cookies start to turn golden.