8oz corn flour
1 piece of orange zest
1. Cream the butter and sugar until light and fluffy, then mix in the flour, cornstarch and orange zest. Do not over-mix.
2. Rest the dough in the fridge for four hours, then roll dough until it’s 5mm thick and cut with cookie cutters.
3. Arrange in a baking tray and brush with egg wash. Bake in the oven at 300 F, until light brown, then let it cool to room temperature.