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Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
In a mixing bowl, beat the softened butter and icing sugar together until pale and fluffy.
Add the egg and vanilla essence. Continue mixing until smooth and well combined.
Sift together the cake flour and corn starch, then gradually fold into the wet mixture until a soft dough forms.
Transfer the dough into a piping bag fitted with a star nozzle. Pipe small rosettes or rings onto the prepared tray, spacing them slightly apart.
Chill the piped cookies in the refrigerator for 10–15 minutes to help them hold their shape.
Bake in the preheated oven for 12–15 minutes or until the edges turn lightly golden.
Allow to cool completely on the tray before transferring to a container.
Serving and storage tips:
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