Easy, cakey lebkuchen without eggs or dairy.
In a large bowl, mix together the sugar, butter, agave nectar, vanilla extract and soy milk. It will look curdled once mixed but don't worry!
Add the rest of the ingredients to the bowl, except the mixed peel. Mix well until it comes together. It will be a very sticky dough.
Stir in the mixed peel then place the dough in the fridge for 30 minutes.
In the meantime, preheat your oven to 170°C/340°F (or 150°C/300°F if you're using a fan or convection oven). Line a large tray with baking paper.
After the 30 minutes are up, remove the dough from the fridge. Take around 2 tablespoons of dough at a time and roll into balls. Place the balls onto your lined baking tray and gently press them until they're around 1+½ inches thick. Don't flatten them too much or they'll be too crunchy after baking.
Bake for 18-20 minutes, or until you can gently press on the tops of the cookies without them sinking. Leave them to cool completely on the tray.
Mix the icing sugar, lemon juice and water together to make a smooth, runny glaze.
Dunk the cooled cookies into the glaze and let the excess drip off. Place them on a wire rack with baking paper underneath and let them sit at room temperature until the glaze has hardened.