Free-from gingerbread cookies (vegan)

1. Add all of the dry ingredients (gluten-free flour, sugar, spices and salt) to a large mixing bowl

2. Add the dairy-free spread and use your fingers to rub the crumbs together

3. Mix the egg replacement up to the equivalent of one egg (as per the packet) in a cup, then add in the syrup and stir as well as possible. Add this to the mixing bowl

4. Stir well with a wooden spoon

5. Bring the mixture together and knead slightly – it should make a smooth, thick and sticky dough

6. Wrap the dough in clingfilm and put in the freezer for approximately 10 minutes (this makes it less sticky and easier to divide and shape)

7. Preheat the oven to 180˚C and line 4 baking sheets with grease-proof paper

8. Rub gluten-free flour onto your knife and cut the dough into 4 pieces. Work with one at a time

9. Pour a little pile of gluten-free flour and put your finger tips in it. Handling the dough very lightly, make little balls, place them on the baking tray and pat into circles (approx 3mm thick). Leave space for growth when baking

10. Bake for 12-15 minutes. The cookies should be slightly browned, but will still remain slightly soft to touch. They become crunchy once they’ve cooled

11. Leave for a couple of minutes, then transfer to cooling racks