Windsor shortbread

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.