Dry roast the fennel seeds until fragrant and take it off the heat.
Whisk the all purpose flour and ssalt together in a bowl and keep it aside.
In a large mixing bowl, put the butter and sugar and cream together, using an electric hand mixer.
Now add the flour and the roasted fennel seeds into the bowl, mix together until just combined
Now tip the mixture out onto a lightly floured surface and knead lightly to a soft dough.
Now wrap the dough in a cling film and place the dough in the fridge and chill for at least 30 minutes.
Meanwhile preheat the oven to 150 degree Celsius/ 300 degrees Fahrenheit.
After 30 minutes, take out the dough from the fridge and roll out the dough on a smooth surface to a thickness of 1 cm.
Now cut into your desired shape and place on a baking tray.
Bake for 20-25 minutes or until golden-brown at the edges. Set aside to cool on the baking tray.
You can enjoy this shortbread cookies as it is or make it more interesting by dipping it in chocolate.