for 30 pieces

Dough

150 g	vegan butter substitute, soft
¼ tsp	salt
100 g	ground cane sugar
2 tbsp	water
½ tsp	cinnamon
½ tsp	ground cardamom
¼ tsp	ground cloves
2 cm	ginger, finely grated
300 g	white flour

To decorate

70 g	icing sugar
1 tbsp	lemon juice
2 tbsp	candied sugar, coarsely crushed
2 pinch	cinnamon

How it's done

Dough

Place the vegan butter, salt and sugar in a bowl, mix thoroughly using the whisk on a mixer. Stir in the water, spices and ginger. Mix in the flour, quickly combine to form a soft dough. Flatten the dough a little, cover and chill for approx. 1 hr.

To shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out snowflakes (approx. 6 cm in diameter), place on two baking trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the cookies to cool on a rack.

To decorate

Mix the sugar and lemon juice to make a thick icing. Spread the icing on top of the cookies, mix the candied sugar and cinnamon, sprinkle on top, leave to dry.

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