Step 1

Preheat oven to 180C / fan 160C / 350F. Line a baking sheet with greaseproof paper.

Step 2

Mix together the dairy-free butter and icing sugar to create a soft buttercream.

Step 3

Add the rest of the ingredients, minus the milk, and mix until just combined. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.

Step 4

Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.

Step 5

Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.

Step 6

Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!