Grind the rolled oats into a coarse powder. It should not be too coarse but not fine either. Sift together the whole wheat, all-purpose flours and baking powder. Keep aside.

Beat together the butter and sugar till fluffy. Beat in the egg and vanilla till smooth. Add the oats, sifted flours, allspice, and salt and mix together into a dough.

Divide the dough into two pieces, shape into flat discs and wrap in cling wrap. Refrigerate for about 30 minutes at least, so the dough becomes easier to work with.

Work with one piece of dough at a time. Dust your working surface with a little flour and roll the dough out to 1/4” thickness. Using a 3” egg shaped cookie cutter, cut out cookies. Place them on parchment lined baking sheets. You can place the cookies close to each other as they will not spread.

Gather the scraps and re-roll to cut out more cookies. Refrigerate them for about 15 to 20 minutes before baking. Bake them at 180C (350F) for about 8 to 10 minutes until they’re a light brown on the edges. Repeat with the other piece of dough.

Let the cookies cool on a rack. They will crisp up a little once they cool down. Store in an airtight container till you’re ready to decorate them.

Beat the egg whites till frothy. Add the lime juice and the icing sugar a little at a time. Beat till smooth and thick. This consistency should be good for flooding cookies.

If you feel it is too thick, add a tsp of water and mix well. For thicker consistency, mix in a little icing sugar as needed. Colour portions of the icing as needed for decorating. Until then, transfer the white Royal Icing to a bowl, cover with cling wrap so it doesn’t dry out. Refrigerate till required..