Preheat the oven to 175°Celsius and line a baking tray with parchment paper.
Sift plain flour and corn-starch into a large bowl.
In a separate bowl, cream butter, sugar and salt until light and creamy. Add in vanilla essence and beat until well incorporated.
Add in flour, in three batches and mix until all the flour has been well incorporated. Form the dough into a ball and rest it for about 30 minutes before shaping the cookies.
To shape the cookies, divide the dough into 3 sections for easy handling.
Knead each section lightly and form into a ball. Flatten the ball lightly with fingers and place it in between 2 sheets of parchment paper or plastic.
Roll the dough to about 4mm thick. Use a round cookie cutter to cut the cookies out.
Lift the cookies off the parchment paper by pushing them from beneath the parchment paper the dough is resting on and place them on the prepared baking tray.
Sprinkle ⅛ tsp of brown sugar on each cookie.
Bake cookies in the preheated oven for approximately 10 to 12 minutes until the cookies turn golden brown on the sides.
Remove tray from oven and let the cookies rest in the tray for 5 minutes before transferring onto a wire rack to cool completely. Store the cookies in an airtight container.