Spiced Ghent Moppen with Lemon Glaze

Prepare the Moppen Dough

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the egg until well combined.
3. In a separate bowl, whisk together the sifted flour, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a stiff dough. Do not overmix.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Shape and Bake

1. Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to about 0.5 cm (1/4 inch) thickness.
3. Cut the dough into desired shapes (traditionally diamond or rectangular) using a knife or cookie cutters.
4. Place the shapes onto the prepared baking sheets, leaving some space between them.
5. Bake for 12-15 minutes, or until the edges are lightly golden brown. The center should still be slightly soft.
6. Let the moppen cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Make the Glaze and Finish

1. In a small bowl, whisk together the sifted powdered sugar and lemon juice until smooth and thick.
2. Once the moppen are completely cool, drizzle or spread the lemon glaze over the top.
3. Allow the glaze to set before serving.