Preheat oven to 180°C (conventional). In one bowl, sift in flour, cornflour, salt, baking powder and spice. Set aside. In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
Add the eggs one at a time and mix thoroughly. Add the flour mixture slowly until combined. Shape the mixture with your hands and roll into small logs.
Place them in an airtight container and let them rest in the fridge for 1 hour.
Once rested, roll out the dough and cut out small circles with a cookie cutter. Place the cookies 2-3cm apart on an unbuttered baking sheet and bake for 7-10 minutes until slightly browned. Transfer to a wire rack.
To make the icing, beat the egg white with an electric mixer until soft peaks form in a mixing bowl. Add the lemon juice. Then, start adding the icing sugar gradually, spoon by spoon. Keep beating until stiff peaks form. Transfer the mixture to a piping bag and decorate your cookies once they’re completely cooled.
