Add the room temp butter, Woolworths Gluten free flour, almond flour, caster sugar and vanilla essence to a bowl and mix well with a handheld mixer.
The dough might be a little sticky, so you can simply add another teaspoon or so of flour to help you shape into a ball. Cover and chill the dough for at least an hour (or overnight) before attempting to shape.
Once chilled your dough will be quite hard. Don't panic, simply let it soften slowly, but it must still be quite cool when you use it. While it is coming to room temp, preheat the oven to 180C and line a baking pan with baking paper.
Roll out small sections of dough and cut out small circles using a cookie cutter or sherry glass. I found it easier to roll small sections and then cut cookies on my baking sheet as the dough can get soft and may be hard to lift.Remember to space out the cookies as they will expand.
Bake cookies for 45min at 180C until golden
Remove from oven and leave to cool on the tray until they harden.Once cooled, dust them with Icing sugar.
Store in an airtight container and eat within a week.