Line two large baking trays with parchment or baking paper. Set aside.

Place self raising flour, all purpose (plain) flour and salt in a medium bowl. Whisk to combine. Set aside.

Place butter and sugar in a large bowl. Using an electric hand held or stand mixer, beat for about 2-3 minutes or until pale and creamy.

Add egg, vanilla extract and almond extract (if using). Beat until just combined.

Add half of flour, and stir with wooden spoon. Add remaining flour, and stir again until the mixture just comes together.

Turn the mixture onto a floured surface and knead until smooth. If the dough is too soft and sticky, add 1 or 2 tablespoons of flour.

Divide the dough into two equal portions. Place the dough in the baking trays.

Using a lightly floured rolling pin, roll out into 3mm thick discs. Cover with plastic (cling) wrap and refrigerate for 1-2 hours.

When the cookies are ready to bake, preheat oven to 180 C or 350 F.

Using a star shaped cookie cutter, cut out stars from the dough.

Remove the extra dough, and roll it again into 3mm thick discs. Cut out more stars from the dough.

Arrange them 3” apart in a single layer on the baking tray.

Bake for 10-12 minutes or until lightly golden. Cool.

To decorate, dip one side of the cooled cookies in melted white chocolate and top with sprinkles. Set aside.

Once cooled, store in an airtight container for up to 2 days.