Here's how

1. Preheat the oven to 180C and line two 32x28cm biscuit trays with baking paper.

2. Place the flours, butter and sugar in a food processor bowl and, using the pulse action, press the button for 30 seconds or until the mixture is fine and crumbly. Add the rind and juice and process for 20 seconds, or until the mixture forms a dough.

3. Turn out onto a lightly floured surface and knead for 20 seconds or until smooth. Roll out to a 7mm thickness and cut out 6cm star shapes. Bake for 15 minutes, then transfer to a wire rack to cool.

4. To make the lemon glaze, place the icing sugar and lemon juice in a heatproof bowl over a pan of hot water. Stir until smooth. Dip the biscuits face down in the glaze and drain the excess. Dip a toothpick or skewer into the food colouring and draw lines into the icing before it sets. Decorate the centres with a silver cachou. The shortbreads will keep for up to 5 days in an airtight container.

Source: Biscuits & Slices (Murdoch Books)