Sourdough Hot Cross Easter Cookies

Add the butter and brown sugar to a large mixing bowl and whisk until it looks a bit like wet sand.
Now add the vanilla extract, eggs and sourdough starter. Whisk until the liquid is light and fluffy.
On top of the liquid ingredients, add the all purpose flour, baking powder, spices, lemon zest and raisins. Fold together until it forms a thick, wet dough.
Cover the dough with a plastic food cover and place into the fridge for a minimum of 2 hours. You can leave the dough in the fridge for up to 24 hours.
When you're ready to bake, preheat your oven to 180C (350F) and line two baking trays with parchment paper.
Using a cookie scoop, make small balls of dough (approx. 30g), rolling them gently and placing them onto the cookie trays with a bit of room between each one.
Bake sourdough hot cross cookies for approximately 15 minutes or until they are golden (but not crunchy). They should be soft when you remove them from the oven.
Place on a wire cooling rack to cool where they will crisp up.
Once the cookies are cool, mix the powdered sugar and boiling water together to form a thick icing. Place into a piping bag with a plain nozzle and pipe a cross onto each cookie. Allow the icing to sit for around 15 minutes so that it sets before serving or storing.