Vegan Gingerbread Cookies

Prepare flax egg by mixing Flaxmeal and water in a bowl and let rest for 5 minutes.

Add softened butter, molasses, almond butter, sugar, salt, spices, baking soda to a bowl and combine well. If using an electric mixer please mix on low speed.

Add flour to the liquid mixture and your Flaxmeal mix and stir with a wooden spoon until well combined.

Cover and chill the dough for at least one hour (preferably overnight).

Preheat oven 176 C.

Carefully roll out dough to a little thicker than 1/8 inch between two sheets or baking paper, generously sprinkling the bottom layer and the top layer of the dough with flour before rolling.

Don’t roll too thin or it will be too crisp, and you’ll snap your ginger dudes!

Remove the top sheet of baking paper and cut your dough using cookie cutters.

Dip them in flour to ensure that the dough doesn’t stick to the cutter.

Freeze your cut out shapes for around 5 minutes to help them firm up.

Transfer your cookies to a baking tray and leave about 2 inches in between as they will expand.

Bake for around 10 minutes or until they appear only slightly browned on the edges.

They’ll continue to firm up as they rest on the pan.

Rest on the tray for around 5 minutes and then transfer them to your cooling rack.

Once they have cooled you can decorate them.

Mix your icing ingredients together and then pop it into a piping bag.

Make little faces of cover them completely in icing. It’s totally up to you!

Store covered at room temperature for a few days or freeze them for longer term storage.