1. 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.

2. Mix the vanilla, agave and molasses together in a small bowl. Add the soy milk and mix until smooth. Set aside.

3. In a separate, larger bowl, mix together the flour, baking soda, ginger and cinnamon. Rub in the margarine until the mixture resembles breadcrumbs, then stir in the caster sugar.

4. 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.

5. Roll the dough out to around ½ an inch thick. Use a 2.5-inch gingerbread man cookie cutter to cut out 25 biscuits, re-rolling leftover pieces as needed.

6. 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.

7. 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.)

8. Allow the biscuits to cool completely before removing them from the tray.

For the icing:

1. Mix together the icing sugar and water until you have a smooth, thick icing. Add a few tablespoons of icing into a bowl with the red food colouring, and a few tablespoons in another bowl with the blue food colouring. Keep the remaining icing white.

2. Use a piping bag with a writing nozzle fitted to pipe blue eyebrows onto each gingerbread man, then pipe on the mouths using the red icing. Use the white icing to pipe on the body detailing and the eyes.

3. Add two purple 'gumdrop buttons' to the body of each gingerbread man, using icing to stick them on.

4. Leave your gingerbread biscuits at room temperature for around 30 minutes to allow the icing to set before enjoying.