Beat the butter, Natvia and vanilla essence in a bowl of an electric mixer until combined.
Sift in the flour and cornflour and add the salt, before stirring to combine using a spatula.
Lightly flour the bench top and turn out the dough. Knead gently until it becomes smooth. If the dough is too dry, add a few drops of water as needed.
Form the dough into a ball and then roll out with a rolling pin to approximately 2cm thickness.
Using a small cookie cutter, cut into your desired shape and carefully place onto the baking paper lined cookie sheets. Sprinkle with a little extra Natvia. Cover and place in the fridge for 20 minutes.
Bake for 15-20 minutes (160C) until the edges start to become golden.
Let cool on the tray for about 1 minute before carefully placing on a wire rack to cool. They will harden as they cool.
TIP: When kneading if the dough is too crumbly, lightly wet your hands with cold water.