Preheat the oven to 180°C.

Sift together the flour, cornflour, and salt into a large bowl. In a stand-up mixer fitted with a paddle attachment, cream the butter and sugar until pale and fluffy. Next, add the eggs one at a time, mixing well between each addition. Add the vanilla and mix. Lastly, add the dry ingredients and mix until dough forms. Remove the dough from the bowl and cover in cling wrap. Chill for 30 minutes. Once chilled, roll out the dough between two sheets of baking paper to about 1 cm in thickness and cut out your desired shape - Christmas trees, stars, or rounds. Place on the Le Creuset Insulated Cookie Sheet and bake for 12-15 minutes until lightly golden. Cool on a cooling rack.

To make the Royal icing:

Whisk egg whites until frothy with a beater on low speed. Gradually add the sifted icing sugar, mixing well between each addition until all is incorporated. Add your choice of colouring to desired intensity. Add water to reach desired consistency. Place the icing into a piping bag. Ice the cooled off biscuits and top with silver sprinkles if you desire. Allow them to set completely before storing.

Store in an airtight container. The cookies will store for up to 5 days.