Recipe: Perfect Vickys Spiced 'n' Iced Christmas Cookies

Vickys Spiced 'n' Iced Christmas Cookies.

You can have Vickys Spiced 'n' Iced Christmas Cookies using 10 ingredients and 5 steps. Here is how you achieve it.

You need 225 grams of gluten-free/plain flour.
Prepare 1/2 tsp of baking soda/bicarb of soda.
You need 75 grams of soft brown sugar.
You need 60 grams of dairy-free spread such as Vitalite sunflower spread or Stork margarine foil wrapped block.
You need 1 tbsp of treacle/molasses.
You need 2 tsp of Mixed Spice, recipe link below.
Prepare 1 tsp of cinnamon.
You need 1 tsp of ginger.
Prepare 1/2 tsp of ground cardamom.
Prepare 2-4 tablespoons of milk or dairy-free alternative.

Cream the butter and sugar in a mixer. Add the spices and treacle and beat again, then add 2 tbsp of the milk https://cookpad.com/us/recipes/359496-vickys-sweet-mixed-spice-for-baked-goods.
Add the flour and baking soda then using your hands, bring the dough together into a ball. Add more milk a teaspoon at a time if you need it but don't let the dough become too sticky. Wrap it in clingfilm and refrigerate for half an hour.
Lightly flour your surface and roll out the dough 3mm thick. Cut out your shapes and put them on to two lightly greased baking-sheets. Gather the remaining dough into a ball, roll out again and keep cutting until it has all been used.
Put the baking sheets in the fridge for about 45 minutes, meanwhile preheat the oven to gas 4 / 180C / 350°F. Bake for 12 minutes. They should start to feel hard round the edges as they cool and eventually become really hard. They need to have a nice 'snap'.
Decorate with icing sugar mixed with a little water or brush with marmalade as I did and cut out the same shapes from ready roll icing and stick on top of the cookies. Be creative with piping icing and embellishments.