Directions

1. Preparation: Cut the butter into small cubes so that it can be more easily incorporated into the dough later.

2. Mixing the dough: In a large bowl, mix the flour, icing sugar, vanilla, lemon zest and salt.

3. Incorporate the butter: Quickly incorporate the butter and egg yolk into the flour-sugar mixture using your fingertips until the mixture resembles breadcrumbs. Alternatively, a food processor can be used on low speed.
   Important: only knead until the ingredients combine – excessive kneading can make the dough ‘brittle’, making it crumbly and less tender.

4. Forming the dough: Quickly shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes. This relaxes the dough and improves its structure.

5. Further processing: After the resting time, roll out the dough on a lightly floured surface and process as desired, e.g. as a base for biscuits, cakes or tarts.