Ingredients
Method
1.Using an electric beater, cream the butter and the first measure of icing sugar for 5-8 minutes until pale and fluffy.
2.Using a spoon or spatula, mix in the combined sifted cornflour and flour, lastly adding the citrus zest. Gently form into a soft dough log, wrap in cling film and chill for at least 1 hour.
3.Preheat the oven to 165°C.
4.Divide the log in half – keep one chilled and carefully roll out the other between two sheets of baking paper, lightly dusted with flour to an even thickness of about ½ cm. Cut into shapes with cookie cutters and transfer to lined trays.
5.Bake for 12-15 minutes or until just starting to colour. Let cool on the tray for 5 minutes, then transfer to a cooling rack. Repeat with the remaining dough (or keep chilled for up to 2 weeks).
6.Place the second measure of icing sugar in a bowl and add enough lemon juice to make a thin glaze.
7.When cookies are completely cold, ice with lemon glaze and decorate with ginger slices.
