Norwegian Butter Cookies

In a mixing bowl, combine the flour, baking powder and salt using a wooden spoon. 

Add the cubed butter and rub together until it looks like rough bread crumbs. 

Be careful not to overmix: add the icing sugar and vanilla extract and the egg. Stir until combined and no more. (Over stiring can cause the texture to be less buttery and crumbly)

Wrap the dough in clingfilm and chill in the fridge for 40 minutes.

Preheat the oven to 180'c/ 160'c fan. 

Roll the dough into 20 even walnut sized balls and arrange on a baking tray. Use a fork to press these gently. They'll spread when baking so make sure you don't put them too close together. 

Brush the cookies with a beaten egg and sprinkle with almond flakes. Bake for around 10 minutes or until slightly golden at the edges.