Ingredients

Step by step

1. Line a large baking tray with baking paper. Add the butter, icing sugar, vanilla extract and lemon zest to a bowl with a pinch of salt, and beat with an electric hand whisk until pale and fluffy, about 2 minutes. Beat in the flour until combined.

2. Remove about 50g of the dough and set aside. Divide the remaining dough in half and colour one half with a few drops of yellow food colouring and the other with a few drops of green food colouring.

3. Divide the uncoloured dough into 10 teaspoon-sized portions and roll into smooth balls. On the lined baking tray, place one ball of uncoloured dough on the tray and surround it with five coloured dough balls for the flower petals, gently squishing them together so they’re all touching. Repeat with all the dough balls, leaving around 5cm between each cookie. Use a glass or ramekin to gently press down on each cookie, with a small piece of baking paper between the dough and ramekin or glass to prevent sticking. Use a toothpick to mark thin lines on each ‘petal’. Transfer the baking tray to the freezer and chill for 15 minutes.

4. Preheat the oven to 180°C, fan 160°C, gas 4. Once the cookies have chilled, transfer to the oven and bake for 10-12 minutes until lightly golden on the edges. Let the cookies rest on the baking tray for 10 minutes, then carefully transfer to a wire rack to cool. They will keep in an airtight container for 3-4 days.