Vegan Gingerbread

Place flaxseed and 2 tbs cold water in a small bowl and stir to combine. Stand for 5 minutes or until thickened.

Place oil, sugar, syrup and flaxseed mixture in a large bowl, stirring until smooth and combined. Add flour, ginger, mixed spice and bicarbonate of soda, stirring until mixture comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc, wrap with baking paper and refrigerate for 15 minutes to rest.

Meanwhile, preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Roll dough between 2 sheets of baking paper until 5mm thick. Using a 7.5cm star cookie cutter, cut shapes from dough, re-rolling scraps and cutting shapes. Place 4cm apart, on prepared trays, then bake, swapping trays halfway through cooking, for 14 minutes or until light golden. Set aside on trays to cool slightly before transferring to a wire rack to cool completely.

To make the vegan royal icing, sift icing sugar into a bowl. Add 3/4 tsp water, glucose syrup and lemon juice, then stir until smooth. Spoon mixture into a piping bag fitted with a 2mm plain nozzle. Using the picture as a guide, decorate gingerbread with icing. Stand for 4 hours to set. Serve.