Preheat oven to 180°C. In one bowl, sift in flour, cornflour, salt, baking powder and spice. In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
Add the eggs one at a time and mix thoroughly. Add the flour mixture slowly until combined. Shape the mixture with your hands and roll into small logs.
Wrap in clingwrap and rest in the fridge for 1 hour.
Once rested, roll dough and cut out small circles. Place cookies 2-3cm apart on an unbuttered baking sheet and bake for 7-10 minutes until slightly browned. Transfer to wire rack and once cooled, pipe icing crosses across the top.