In a medium bowl, combine flour, salt, baking powder and baking soda. Whisk to combine and set aside.

In the bowl of a stand mixer, using the paddle attachment (or in a large mixing bowl with an electric mixer), cream butter and sugar together for 5 minutes until light and fluffy.

Scrape down the bowl, then add egg and beat until thoroughly combined.

Add vanilla (and almond extract, if using), beat to combine again, then scrape down sides and bottom of bowl. Mix again to combine well.

Add dry ingredients and mix just until combined. Remove bowl from mixer, then scrape down again, making sure to incorporate any remaining butter or flour into the dough.

Use a small cookie scoop to portion out 36 balls of dough. Place dough on parchment paper lined baking sheet and wrap in plastic wrap. Refrigerate for at least 3 hours, up to overnight.

Preheat oven to 325°F with convection fan / 350°F without fan / 180°C / Gas mark 4.

Remove dough from fridge. Line baking sheet with clean parchment or silicone baking sheet. Place balls of dough 2 inches apart on baking sheet. (I did 12 cookies per tray)

Bake for 10 -12 minutes, rotating pan halfway through baking. Remove from oven and let cookies cool on pan for 10 minutes, before transferring to cooling rack to cool completely.

Store in an airtight container.