1. Much like making a pasta dough, sift the flour and place it on a nice large wooden board or bench surface.

2. Make a well in the centre and add in EVOO, eggs, egg yolks, vanilla, salt and zests, and beat with a fork gently.

3. Gently and slowing incorporate the flour to the wet mixture until a mostly combined dough is formed.

4. Use your hands to bring the dough together and knead like a pasta dough for at least 5 minutes – when you put your finger in the dough, it should bounce back to show the gluten has been activated.

5. Wrap in plastic wrap and rest in the fridge for a few hours (20–30 mins is also OK, but a bit longer makes it easier to work with).

6. Remove the dough from the fridge and roll in the pasta maker until thin (start on the highest setting and roll until they are as thin as the dough will handle)

7. Cut the biscuits with a biscuit cutter to your desired shape

8. Heat some EVOO in a deep pan/ deep fryer and allow to heat
(pop the end of a wooden spoon into the oil and if it bubbles the oil is hot enough)

9. Deep fry each in batches and drain on paper towel to collect excess oil

10. Allow to cool and sprinkle generously with icing sugar and some extra zest if you like.