Wattleseed and orange shortbread

Preheat oven to 150°C. Grease two large oven trays; line with baking paper.

In a small bowl, beat butter, sugar, wattleseeds and rind with an electric mixer until combined. Add large spoonfuls of combined sifted flours to butter mixture, beating after each addition.

Press ingredients together; knead gently on a floured surface until smooth. Divide dough into half; cover with plastic, refrigerate 1 hour.

Roll one dough half on a piece of floured baking paper to 14cm x 30cm and 4mm thick. Using a small sharp knife (or leaf-shaped biscuit cutter), cut out gumleaf shapes; place on trays. Using the back of a knife, mark a line for the centre vein. Repeat with remaining dough.

Bake 18 minutes or until dry and pale in colour. Sprinkle hot shortbread with extra sugar; cool on trays.