Sift the flour into a bowl, add the sugar and mixed spice and mix well together.
Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients.
When the mixture starts to come together, add the finely chopped raisins and mixed peel.
Knead the chopped raisins and mixed peel into the mixture until the dough comes together in a ball.
Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a plain edged (8 cm) cookie cutter.
As you cut the cookies place them on a baking sheet lined with baking parchment or a mat.
Gather together the remaining dough and cut more cookies, repeating until all the dough has been used and all the cookies are on a baking sheet. I used two baking sheets.
Mix together the lightly beaten egg white with a tablespoon of caster sugar, then brush the tops of the cookies with this glaze.
Bake in the oven at 170C 8-10 minutes until firm and pale golden brown. Lift onto a cooling tray with a spatula.
To make the crosses
Once the cookies are completely cool. Place the white chocolate buttons into a disposable piping bag, clip the end of the bag, The place the closed end into a bowl of boiled water and leave until the chocolate has melted.
Carefully snip the end of the piping bag and pipe a cross on top of each cookie. This is quite tricky as the chocolate wants to run. As an alternative, you could use ready-made royal icing to pipe the crosses.
Leave until the chocolate is firm, then pack carefully into an airtight container until ready to serve.
These Hot Cross Shortbread Cookies have soft and melting buttery texture rather than the crisp snap of a plain shortbread cookie, a nice change and a great flavour.