• 1 hr cooking
  • Serves 24
  • Print


  • 2 cups (300 grams) plain flour
  • 1/2 cup (80 grams) icing sugar, plus extra for dusting and serving
  • 250 grams salted butter, chopped
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon finely grated orange rind
  • Assorted cookie stamps to decorate


  • 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.


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