100g Icing Sugar Mixed with 1.5 Tbsp Water
100g Icing Sugar Mixed with and 3 Tbsp Cacao Powder and 2 Tbsp Water
1. In a bowl mix together the honey and vegan butter, until combined.
2. Add the ground almonds and spices and mix together until combined.
3. Place the dough in between two pieces of baking paper and roll it flat.
4. Place in the freezer for 45 minutes, or until the dough is firm.
5. Preheat oven to 180C/160C Fan/Gas 4.
6. Remove the top layer of baking paper and use cookie cutters to cut Christmas shapes.
7. Transfer to a large Staub rectangular ceramic baking dish, lined with baking paper, and bake for 8-10, until the edges are golden.
8. Leave to cool completely before decorating.
To decorate you will need two piping bags one with the white icing and one with the chocolate icing (If your icing mixture is a little dry add a touch more water). Pipe to decorate and leave to set until you are ready to enjoy them.
Gingerbread Cookies Created by Brittany Woodruff for ZWILLING
