Add the pata kūteretere (softened butter), puehu huka (icing sugar), kiri rēmana (lemon zest), wanira (vanilla) and tote (salt) in to large bowl. Whip for 5 minutes until light in colour and fluffy in texture.
Add the puehu parāoa (flour) and puehu kānga (cornflour). Stir with a spatula or a knife to roughly combine the ingredients.
Tip it on to a lightly floured tēpu (table) and gently knead until all the dough has come together.
Add the dough to a large piece of baking paper and roll it out to approximately 1.5 cm thick.
Cut out the shapes you are creating. I like to dip my cutter in to flour, press it in to the dough and then pinch the cutter so it holds on to the dough and place it on a tray. You can also just press the shapes all over and remove the excess pieces of dough, leaving it on the baking paper you rolled it out on. Combine the scraps of dough, roll them out again and repeat the process.
Once you have filled the tray with pihikete (biscuits), refrigerate for 15 minutes, tray and all.
Preheat your oven to 160 °C.
Bake the pihikete (biscuits) for 15 minutes. Cool for 15 minutes.