Vegan Iced Gems

Step 1

Beat the vegan butter and sugar together in a large bowl. Sift in the flour and mix until it forms a firm dough. Wrap in cling film and chill for approx 30 minutes.

Step 2

Preheat the oven to 180C / 350F and line 2 baking trays with baking paper.

Step 3

Roll the dough out to 1/4 inch thick and use a 2cm cookie cutter (I used a small bottle cap) to create the biscuit bases. Transfer them to the baking trays and bake for 8-10 minutes until lightly golden.

Step 4

Leave to cool for 10 minutes before adding the icing.

Step 5

Divide your royal icing into separate bowls if using multiple colours. Add a small drop of food colouring and mix. Transfer to a piping bag with a large star-shaped nozzle and pipe a small star on top of each biscuit.

Step 6

Leave to set and harden for at least 30 minutes before serving.

Step 7

These should last for up to 3 days in an air-tight container at room temperature.