No need to preheat oven yet, this dough needs to chill!

Place mixed peel, raisins, sultanas, flours, mixed spice, bicarb and salt into a medium sized bowl and stir until the fruit is coated in flour. Leave to one side.

Place sugars and butter into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the eggs, vanilla and lemon juice, scraping sides of bowl as necessary, and mix until well incorporated, about 1 minute on med-high speed.

Tip the flour mix into your egg mixture and mix on low until a soft dough forms.

Tip dough back into the bowl you measured your flour into and cover with clingfilm.

Place in the fridge for at least 6 hours, overnight if possible. Once chilled, preheat oven to 180C/350F and line 3 baking trays.

Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart on your lined trays. Flatten each ball ever so slightly to stop them rolling away!

Place in the oven for 9-11 minutes, until risen, golden around the edges, but still a little soft in the centre - you want them a little under baked in the centre, but if they still look wet/greasy in the middle, they're not quite done, return to oven for 2 minutes, then check again.

Leave to cool on the trays for at least 10 minutes, before transferring to a wire rack to cool completely.

Once cooled, cookies will keep in an airtight container, at room temperature for a week.