Preheat oven to 150C.
Cream butter and sugar until it looks like sand, don't overdo it.
Place the flours and lemon peel and stir until mixed, don't overstir.
Spread the dough into a square pan measuring 12 cm by 12 cm.
Poke holes to allow steam to release.
Refrigerate for 15-20 minutes before baking at a mid to high rack in the oven.
Bake for 20 minutes. If you notice the cookies have no 'color' with 5 minutes left to baking, increase the temperature to 160C.
The cookies are aromatic if they are baked enough, you know this if you see the bottom of the cookies caught on some 'color' and not just look the same colour as before it is baked.
Cool for 5 minutes before cutting into 1.5cm by 3cm, or whatever size you like!