Step 1

Place lemon zest and sugar into mixing bowl and mill 8 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Step 2

Add butter and beat 30 sec/speed 4.

Step 3

Scrape down sides of mixing bowl with spatula and beat 30 sec/speed 4.

Step 4

Scrape down sides of mixing bowl with spatula and beat 30 sec/speed 4.

Step 5

Scrape down sides of mixing bowl with spatula. Add vanilla and egg and mix 1 min/speed 4.

Step 6

Add flour and mix 15 sec/speed 4.

Step 7

Scrape down sides of mixing bowl with spatula, then mix 15 sec/speed 4. Transfer dough onto a well-floured silicone bread mat or work surface and divide into 2 even portions. Shape each portion into a disc, then wrap in plastic wrap and place into refrigerator for 1-2 hours or until firm enough to roll (see Tips).

Step 8

Preheat oven to 170°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Step 9

Working quickly, with one batch at a time, transfer dough onto a well-floured silicone bread mat or work surface and roll out to 5 mm thickness (see Tips). Cut into desired shapes and transfer onto prepared baking trays. Repeat rolling and cutting until all dough has been used. Bake for 8-10 minutes (170°C) or until lightly golden. Allow to cool on baking trays for 10 minutes, then transfer onto wire racks to cool completely. Once cool, decorate biscuits as desired.