MAKES 24 PREP AND COOK TIME 1 HOUR (+REFRIGERATION TIME)
We used Nordic Ware (nordicware.com) cookie stamps to create patterned biscuits, but this is not essential. 2 cups (300g) plain flour
½ cup (80g) icing sugar
250g salted butter, chopped
1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind
1 teaspoon finely grated orange rind icing sugar, extra, for dusting and serving
1 Combine flour, icing sugar mixture, butter, vanilla and rinds in a food processor. Process until the mixture just comes together. Knead the dough gently on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for 1 hour.
2 Preheat the oven to 160°C (140°C fan-forced). Line oven trays with baking paper.
3 Roll tablespoons of dough into balls and place onto trays about 5cm apart. Press each ball flat. If using cookie stamps, brush the stamps with a little extra icing sugar to prevent sticking. Lift away gently.
4 Bake for 25 minutes or until pale golden brown. Cool on trays 5 To serve, dust with sifted icing sugar. Suitable to freeze. Not suitable to microwave.
Roll dough into balls; press with the cookie stamps.