Instructions

To make the cookies:

1. Using your stand mixer fitted with the paddle attachment (or use a handheld electric beater), beat the butter and sugar until fluffy, about 3 minutes.
2. Add the flour, salt, cinnamon, and clementine zest and juice and beat on a low speed until it just comes together.
3. Turn out onto a floured surface and form into a ball, the dough will be very crumbly. Wrap in clingfilm and put in fridge to chill for 30 minutes
4. Flour your surface again and roll out the chilled dough to about 1/4 inch thick. Cut out your shapes out using your cookie cutters (I used cutters about 3.5 inches tall). Put on a cookie sheet lined with parchment paper. Chill in the fridge for another 30-60 minutes. 
5. Preheat your oven to 350F/180C. Bake cookies for 15 minutes, until golden brown. Baking time make take less or more time, depending on the size of your cookie cutters*
6. Leave to cool on a wire rack.

To make the royal icing:

1. Sift the icing sugar into a bowl and add 2 tsp of the lemon juice and stir to combine.
2. Stir in a little of the egg white at a time, until your icing is the right consistency - it should be smooth, and thick but pipeable. Let it drip off a spoon, it should melt back into itself in about 7 seconds. If you run out of egg whites and it's still too thick add the extra tsp of lemon juice a little at a time. If it goes too thin, add more sifted icing sugar. 
3. Separate into different bowls to add your various food colouring of choice. Gels are best, as they don't change the consistency and give you a good colour with a small amount. 
4. Spoon into a piping bag with a small round (1mm) nozzle. 
5. Pipe your designs on your cookies