Preheat oven to 160°C - non fan forced.

Place dextrose and water in a small saucepan on a high heat. Stir and bring to the boil.

Boil for 1 ½ minutes, remove from heat, add vanilla, and set over a bowl of water to cool.

In a medium bowl, combine milk powder, plain flour, baking powder and cornflour, mixing together to incorporate.

In a large bowl, using electric beaters, beat butter until creamy.

Add dextrose syrup to butter mixture and beat well. Don't worry if it looks like it has split – it will come back together with the addition of flour.

Stir in the combined flours, mixing with a spoon until well combined. Bring dough together with your hands and give a gentle knead in the bowl.

Shape into a ball, flatten into a disc – about 3 cm thick, wrap in cling film and refrigerate for 15 - 20 minutes.

Assemble two large baking trays – no need to grease them.

Using a rolling pin, roll out dough between two sheets of baking paper until 3mm thick.

Use a round cookie cutter to cut biscuits from the dough.

(I have used a 5 ½ cm round cutter and a heart stamp for decoration. You can use whatever shapes you like!)

Place on trays and bake 160°C (non fan forced) for 18 – 25 minutes – light golden brown.

Use a spatula to transfer onto wire racks and allow to cool.

Store in a glass jar or airtight container at room temperature for up to a week. (Freeze if you have excess.)