Preheat oven to 180ºC (350ºF). Line a large baking tray with baking/parchment paper. Set aside.
In a large mixing bowl, using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter, sugar and zest.
Beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
Add egg yolk and beat until incorporated, about 10 seconds.
Sift over the flour and arrowroot flour (or cornflour if using).
Beat until incorporated and it begins to form a soft crumbly dough. Turn off the beaters and using your hands or a wooden spoon/spatula, bring the dough together.
Lightly flour your bench top or a large board.
Transfer dough onto a floured surface and lightly knead to bring it together. Flatten it out slightly into a thick round disc. Wrap in plastic wrap and refrigerate for 1 hour.
Remove dough from the refrigerator and let stand at room temperature for 10 minutes so it’s easier for you to roll out.
Lightly dust a rolling pin with flour.
Roll out the dough into a large circle that is 5mm (0.5cm) in thickness.
Take a rectangle cookie cutter and cut out biscuits. If you don’t have a rectangle cookie cutter, simply use a pizza/pastry wheel, and cut out rectangles with the same measurements as the cookie cutter.
Place on the lined tray, leaving a small gap between each biscuit. Repeat with remaining dough, re-rolling any excess to cut out more biscuits.
Bake for 12-14 minutes or until lightly golden around the edges. Check them at 12 minutes as some biscuits can bake faster than others.
Remove from the oven and allow to cool on the tray for 10 minutes.
Transfer biscuits to a wire rack to cool completely.