SHORTBREAD

PREP + COOK TIME 1 HOUR (+REFRIGERATION TIME) MAKES 24

2 cups (300g) plain flour

½ cup (80g) icing sugar mixture

250g salted butter, chopped

1 teaspoon vanilla extract

1 teaspoon finely grated lemon rind 1 teaspoon finely grated orange rind assorted cookie stamps, to decorate icing sugar mixture, extra, for dusting

and serving

1 Process flour, icing sugar mixture, butter, vanilla and rinds until mixture just comes together. Knead dough gently on a lightly floured surface until smooth. Wrap in plastic wrap; refrigerate for 1 hour.

2 Preheat oven to 160°C/140°C fan. Line oven trays with baking paper.

3 Roll tablespoons of dough into balls; place onto trays about 5cm apart. To prevent sticking, dust cookie stamps with a little extra icing sugar mixture. Press each ball with a stamp, lifting away gently.

4 Bake shortbread for 25 minutes or until pale golden. Cool on trays.

5 Dust with extra sifted icing sugar.

Dusting cookie stamps with icing sugar is essential for a clean imprint on buttery dough.