Soft and chewy gingerbread men without eggs or dairy.
Preheat your oven to 180°C/350°F (or 160°C/325°F if using fan or convection oven). Line two large baking trays with parchment paper.
Mix together the vanilla, agave and molasses together in a small bowl. Add the milk and mix until smooth. Set aside.
In a separate, larger bowl, mix together the flour, bicarbonate of soda, the ginger and the cinnamon. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the caster sugar.
Add the wet mixture to the dry and mix everything until it starts to stick together. Use your hands to form it into a dough. Note that it will seem a bit dry at first but keep kneading and warming it in your hands and it'll soon come together.
Roll the dough out to around ½ an inch thick. Use a 2.5-inch gingerbread man cookie cutter to cut 25 cookies.
Place the dough shapes onto your trays and place them in the fridge for 1 hour. If you're short for time, you can put them in the freezer for 20 minutes. This will help them hold their shape as they bake.
Remove from the fridge and bake for 12-15 minutes. (The longer you leave them in the oven, the crunchier they will be when they cool.)
Allow the cookies to cool completely before removing them from the tray.
Mix together the icing sugar and water until you have a smooth, thick icing. Add any food colouring if using and mix in well.
Leave the cookies at room temperature for around 30 minutes to allow the icing to set before enjoying.