2. Whip the icing sugar, egg white with lemon juice into a soft peak meringue. Take 1/3 out and keep aside to top the dough with a thin layer later.
3. Add all remaining ingredients into the larger part of meringue and combine to a dough-like texture. 4. Knead the dough together with your hands and flatted onto a baking paper lined baking tray. Placing a sheet of baking paper on top, roll it down to about 1cm thickness. 5. Remove paper from the top and spread a thin layer of meringue over the dough. Keep it as smooth as possible.7. Remove the dough from fridge and start cutting it into shapes with a knife or cutters. Be creative. Stars & Diamond shapes work well. To use the cinnamon star cutter or round cutter, a bowl of hot water is required. Dip the cutter into the water first and in between cutting the shapes. This helps to release the cookie easily from the cutter.
8. Bake in the oven at 160C fan for 12-15 minutes. Best is to bake with bottom heat only so that the top stays white and does not discolour. Cookie is baked when you are gently able to lift the edges of the paper. The centre should still be soft and sticky.10. Keep in an airtight container for up to 2 months.
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