GINGERBREAD (VEGAN):

• 7 Tbsp. vegan butter/spread
• 3 Tbsp. light molasses
• ½ cup brown sugar, packed tightly
• ½ tsp. baking soda
• 1 Tbsp. ground ginger
• 1 tsp. ground cinnamon
• 1 ¾ cups plain flour
• ½ cup powdered sugar
• 1-2 Tbsp. water
• 1 tsp. Saltverk Flaky Sea Salt

Heat the butter, syrup, salt and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.

Mix together the baking soda, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine.  Then, use your hands to bring the mixture together to form a dough. The dough will be soft at this point, but it’ll firm up in the fridge.

Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½ cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hour.

Heat the oven to 375°F and line a new baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter.
Place the shapes, spread apart, on the lined baking sheet, and bake for 7-10 mins.

Meanwhile, mix the powdered sugar with 1-2 tbsp water – you want to create a consistency that’s thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag.

Serves: Depends on how many cookies a person eats…