Gingerbread cookies

Sift 525 g of all-purpose flour into a large mixing bowl.

Sift in the baking soda, ground ginger, cinnamon, nutmeg and salt and whisk to combine.

In another bowl whisk the room temperature plant-based butter, vanilla extract, blackstrap molasses, maple syrup, brown sugar and coconut or almond milk vigorously to combine.

Transfer the wet mixture into the dry and combine well to form a dough.

Knead by hand a couple of minutes; the dough should not be sticky and needs a Play-Doh-like consistency rather than a perfectly smooth one.

Roll into a big ball, cover and refrigerate about 30 minutes.

Divide the dough into three portions on a lightly floured surface and roll each out to about a quarter inch thick with a rolling pin or a jar.

Cut shapes with cookie cutters, lift them with a spatula onto a parchment-lined baking tray and leave a little space between them because they spread slightly.

Re-roll the scraps into a ball, flatten to a quarter inch and cut more, adding what is left to the next portion.

Chill the trays in the fridge while the oven preheats to 350F.

Bake about eight to 10 minutes; thickness changes the time.

Rest a few minutes, then move the cookies to a cooling rack so moisture does not build under them on the tray, and cool completely.

Store in airtight containers until decorating; they keep a week or two, or freeze.

Whisk a cup of icing sugar with a tablespoon of coconut or almond milk and a splash of vanilla into a very thick icing.

Transfer the icing to a small bag, cut the tiniest hole for precision and decorate; sprinkle with dried coconut or any topping.