Method

Cookies

1. Preheat oven to 180°C. Line a large baking tray or two smaller trays with baking paper.
2. Place butter and caramel sugar in a large bowl and beat with an electric beater until creamy. Add egg, vanilla and lemon rind and beat until well blended.
3. Add flour, spices and raisins and mix until it almost resembles a crumbly mixture. Gently mix with your hands or a wooden spoon to form a dough.
4. Shape the dough into a big ball. Place it on a lightly floured work surface. Gently roll out with a rolling pin to about 1,5 cm in thickness. Using a 6-7 cm round cookie cutter, cut dough into circles. Repeat with the remaining dough.
5. Evenly space cookies on baking tray and bake for 15 minutes or until light golden brown. Allow to cool completely on a cooling rack.

Icing

1. Mix the ingredients together in a bowl, until it almost has the consistency of toothpaste. Place in a small piping bag and pipe a neat cross over the centre of each cookie. Allow to set (see tip).

Tips

1. Roll cookie dough into small balls (about 30 ml each) with your hands. Place on baking paper and lightly flatten with the palm of your hand for a more rustic cookie.
2. If you don’t have a piping bag, a small freezer bag can be used. Fill with icing and cut a small hole in the one bottom corner, creating a piping bag.
3. Store cookies in an airtight container for a week.