In a large mixing bowl, sieve the flour, salt, bicarb, cinnamon and allspice
In a small pan, melt the butter and sugar, then let it cool down before adding the vanilla extra and large egg and slowly mixing into your dry mixture with a stand mixer or hand mixer to get a fluffy and creamy mixture
Let your dough rest in the fridge for at least 30 minutes
Heat oven to 190C or gas 5 and place your cookie cutters in the fridge to cool down
Generously flour your worksurface, roll out your dough to 1/4 inch thickness, not too thick nor too thin
Then cut your dough into shapes using your cookie cutters. Re-roll the leftover and cut the leftover dough into shapes
Bake for about 9 minutes, until the edge starts to become golden brown. Bake for longer if required
Let your cookies cool down, and decorate with icing
