Needed a quick bake to use up some mixed peel that's been sitting in the pantry for too long! It's worth the extra effort to add the tangy drizzle icing. You can swap out the butter for a non-dairy spread and use whatever flour you like.

125 g butter or non-dairy spread

1/3 c sugar

1 c flour (I used gluten free)

pinch salt

fine zest of 1 lemon, lime or orange

1/2 c mixed peel

For the icing mix 1/2 c icing sugar with the juice of 1 lemon, lime or orange to make a drizzling consistency.

In a bowl cream together the butter and sugar until pale. Mix in flour and salt until combined. Add in zest and peel and form dough into a ball. Cover and chill in fridge for half an hour.

Preheat oven to 180C. Line 2 baking trays with baking paper.

Roll out the dough in between 2 sheets of baking paper to 4 or 5 mm thick and cut into shapes. Place on your trays at least 2 cm apart and bake for 10 minutes.

Once cooled drizzle over icing and top with sprinkles if desired.