Wind­sor short­bread

Australian Women’s Weekly NZ - - ENTERTAINING -

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.

Wind­sor short­bread

Roll dough into balls; press with the cookie stamps.

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