Preheat the oven to 160deg fan assisted. Have ready a baking tray lined with baking parchment.
Cream the butter, and sieved icing sugar together until smooth and well combined.
75 grams icing sugar, 150 grams unsalted butter
Add the flour, Lebkutchen spice and Lemon or Orange Zest.
½ teaspoon ground Lebkuchen spice, 225 grams plain flour, zest of half a Lemon
Mix until well combined. Depending on your mixer, and how cold your kitchen is, you may develop a crumb texture. This is not a problem.
Using the warmth of your hands, bring the whole mixture together until you have a smooth firm dough. This could take a couple of minutes.
Shape the dough into walnut sized pieces. Make a hollow in the centre of each ball of cookie dough.
Place each one onto the prepared baking sheet with a little space between each one to allow them to spread a little. Fill each one with about half a teaspoon of sweet jarred Mincemeat. Do not overfill.
75 g Mincemeat
Press down each ball of dough a little. Make a thumbprint or hollow in the centre and fill with sweet jarred Mincemeat. Do not over fill.
Bake in the centre of the oven for 15 - 20 mins. Or until baked with a slight golden colour. They will spread a little. Once baked, leave them to cool completely.
While the cookies are in the oven, make the Lemon Drizzle icing. Mix the icing sugar with about 1 - 2 teaspoons of lemon juice until you have a thick runny consistency. Place the icing in a piping back and when the cookies have cooled completely, pipe across each biscuit in a zig zag fashion.
50 g icing sugar, 1 - 2 teaspoons lemon juice
Once the lemon icing is set, the cookies are ready to eat.