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Takes: 1 hour (plus chilling time)
Serves: 24 (makes)
No nutritional information available.
Ingredients
- 300g plain flour, plus extra for dusting
- 75g icing sugar, plus extra for dusting
- 250g butter, chopped
- 1 tsp vanilla extract
- 1 tsp finely grated orange zest
- 1 tsp finely grated lemon zest
Method
1. Combine the flour, icing sugar, butter, vanilla extract and zests in a food processor. Process until the mixture just comes together. Knead the dough on a lightly floured surface until smooth. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Line two baking trays with baking paper.
3. Roll tablespoons of the dough into approximately 24 balls. Press down gently using a biscuit stamp lightly dusted with icing sugar or roll into rounds using a rolling pin and place onto the trays about 5cm apart. Bake for 25 minutes or until pale and golden. Leave to cool on the baking trays.
4. Dust with icing sugar to serve.
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