Vegan: Gingerbread Biscuits With Chocolate Icing

For a batch of 18 Gingerbread biscuits

Recipe
3/4 cups soft brown sugar
1 tbsp golden syrup

1 tbsp date syrup
1/2 cup vegan butter
1 egg replacer
1/2 tsp baking powder
2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
Dash salt
1 1/2 cup self raising flour

It should be a wet dough and I solidify it by kneading it in a lot of flour until it’s stretchy, firm and soft.

Instructions
Cream the sugar and butter with a whisk. Then add the egg replacer and golden syrup and whisk again.

Next, sieve the dry ingredients into the mixture and use a wooden spoon to stir it all together to create bread crumbs. Then use your hands to form a dough.

Spread a generous amount of flour on a smooth surface and gently knead the dough once or twice before shaping it into a smooth ball. Roll it out flat so that its thick- about the height of a CD case. (Mine are a little too thin here but my second go was much better!). Then use a cookie cutter to create your shapes.

Bake in the oven at a med-high temperature for 8 minutes.

Icing
5 teaspoons icing sugar
2 teaspoons cocoa powder
Lightly drizzle cold water into the powder for 6-7 seconds.
Stir with a spoon and when the liquid is smooth and gooey spread over the biscuits. Leave to set until dry. Store the biscuits in a cool, dry place!