• We start by crumbling the prepared cookie dough into a bowl, add the lime zest, rosemary and mix well until combined. I use a rubber spatula to mix this together.
• Roll the dough between two sheets of cling film fairly thick, I like the cookies to be 1/4 inch thick. Dunk the cookie cutters in flour before cut out the circle shapes. Transfer to a baking tray. You don’t need to keep too much space between them as they don’t spread much.
• Bake at 170℃ for 8-10 mins until the edges are a little colored and the top is dry to touch. Since they are hollow cookies, they burn fast so keep an eye on them and remember, they will firm up as they cool down. Take them out of the oven and let them cool completely before icing.

To make the sugared rosemary:

• Boil water in a sauce pot. Cut the rosemary sprigs into smaller pieces but keeping the leaves whole and not chopping them. Dunk the segmented leaves into the hot water and stir around for a couple of minutes. Strain out the water and toss the wet rosemary pieces into castor sugar thoroughly. Shake of the excess sugar on each piece and let them dry out on a baking tray. It will take 10-15 mins since they are small pieces.

To make the icing:

• Mix the icing sugar and lime juice until it is lump free and thick.

Assembly:

• Dunk each cookie in the icing and leave them on a wire rack, allowing the excess icing to drip off. While the icing is still wet add the sugared rosemary pieces onto the cookie so that they stick. Dot with some red royal icing - find my recipe linked here. You could could small pieces of dried cranberries and cherries instead of the royal icing. And let it set for 10-15 mins before serving.