Soften the butter until smooth.

Add powdered sugar and salt to the butter and mix well. Once combined, add condensed milk and mix thoroughly.

Sift the cake flour and fold it into the mixture. Combine gently until it forms a dough.

Place the dough in a plastic bag and roll it out to a thickness of 3–4mm. Refrigerate for 30 minutes to 1 hour.

Dust cookie cutters lightly with flour and cut out shapes from the dough. If the dough is sticky, use extra flour generously.

Arrange the cookies on a baking tray and bake at 170°C (340°F) for 7–12 minutes, or until golden brown.

Let the cookies cool on the baking tray for a few minutes.