For the Cookies:

1. Preheat the oven to 175C and line two baking sheets with parchment and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand whisk) cream the butter, sugar and oil until light and fluffy. Add the egg and vanilla extract and mix until combined.
3. Add the flour, baking powder and spices to the wet mixture and mix until just combined. Chill the dough for 1 hour while you make the streusel topping.

For the Streusel:

1. Combine the butter, sugar, flour and spices together in a bowl and rub together with your fingers until you get a breadcrumb consistency. It should be crumbly but will stick together when you press it with your fingers. If you find your mix is a little too wet, add extra flour a tablespoon at a time until you get the right consistency.
2. Remove the cookie dough from the fridge and scoop mounds of dough using a cookie scoop onto the prepared baking sheets. If you don’t have a cookie scoop portion out golf ball sized hunks of dough and roll into a ball. Leave 2″between each cookie to allow for spreading.
3. Using a small spoon make an indent in the middle of each cookie and fill with streusel. Use more than you’d think as these cookies spread in the oven.
4. Bake for 13-15 minutes until golden brown. Allow to cool on the tray for 5 minutes before transferring to a rack to cool completely.

To make the drizzle:

• Mix the icing sugar and water together in a small bowl until you get a good drizzling consistency. If the drizzle is too thin add a tough more icing sugar, if it’s too thick add a touch more water.
• Using a small spoon drizzle the icing over the cookies and leave to set.