Dairy Free Easter Cookies

Preheat the oven to 180°C/160°C Fan/ Gas Mark 4 and line 2 large baking trays with baking parchment.

Pop all the ingredients into a bowl and mix together to form a short dough. Roll out the dough to a thickness off approx. ½cm. Using different easter cutter, stamp out cookies, re-rolling the dough as necessary.

Arrange the cookies on the prepared baking trays. Bake the cookies for 10-12 minutes until lightly brown. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Once the cookies have cooled, prepare your egg whites following the instructions on pack and then whisk using an electric hand whisk for 1 minute. Add the lemon juice and the icing sugar one tablespoon at a time. Whisk about 4 minutes until the mixture is thick and glossy.

Put the icing into a piping bag and cut a small hole in the end. Use the icing to make an outline around the edge of the cookies and then flood the centre using a toothpick to help spread the icing around the cookies. Decorate the cookies with Easter Sprinkles. Leave to set for 3 hours and they are ready to enjoy!