Shortbread

1.Process flour, icing sugar, butter, vanilla and rinds until mixture just comes together. Knead dough gently on a lightly floured surface until smooth. Wrap in cling film and 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, then place onto trays about 5cm apart. To prevent sticking, dust cookie stamps with a little extra icing sugar (see tip). 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.