Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.

In a medium mixing bowl, whisk together the flour and cornflour. Set aside.

In a large mixing bowl, beat together the butter, sugar, salt, lemon juice, and zest until combined.

Bring together into a dough with your hands, and place onto a lightly floured surface.

Knead until soft, then roll out to a thickness of 1cm. Don't worry if the edges crack, just form them back together with your fingers.

Using a cookie cutter, cut shapes out and place them onto the prepared baking tray.

Bake for 20 - 25 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).

Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

In a small mixing bowl, mix together the icing sugar and lemon juice until smooth and combined. If needed, add more lemon juice to reach desired consistency.

Dip the top of each cookie into the glaze, letting the excess drip back into the bowl.

Sprinkle on some lemon zest if desired, and allow the icing to set.