Method (gingerbread cookie dough)

1. Add the flour, sugars, ground spices, butter, vanilla and drop of brown food gel or heaped tablespoon of cocoa powder into the bowl of a food processor and pulse a few times adding in the milk and continuing to blend until a smooth ball of dough forms. 
2. Shape the dough into a disc and wrap loosely with cling film or grease proof paper. Place into the fridge while you make the vanilla dough.

Method (vanilla cookie dough)

1. Add the flour, sugars, butter and vanilla into the bowl of a food processor and pulse a few times adding in the milk until a smooth ball of dough forms. 
2. Shape the dough into a disc and wrap loosely with cling film or grease proof paper. Place into the fridge for at least 1 hour or until it feels firm / not sticky.

Method (shape the cookies)

1. Remove both cookie doughs from the fridge. For the gingerbread men, roll out the dough between 2 sheets of grease proof paper until approximately 1/2 inch thick. Use a small gingerbread man cookie cutter to chomp out the shapes (mini cutter 1–1.5 inches works best).
2. Stack the cutouts right on top of each other, lining them up perfectly to form a tall, long “tower” of gingerbread men. Press gently to adhere.
3. Freeze for around 1-2 hours until very firm! This will make it easier for adding on the outer vanilla cookie dough and wont smush the gingerbread men.
4. Take the frozen gingerbread-man log out of the freezer.
5. Press the vanilla sugar-cookie dough around the entire gingerbread log evenly (watch video for example).
6. Patch any gaps so the center stays hidden. Roll gently into a smooth cylinder about 2 – 2.5 inches in diameter.
7. Wrap tightly and chill or freeze until firm (at least 1 hour; overnight is ideal).
8. Preheat oven to 175°C fan and line a baking tray with grease proof paper.
9. Use a sharp knife to slice ¼-inch cookies. If the center tries to crumble, let the log warm for 5 minutes.
10. Place the cookie slices on the lined tray, separated as they will spread slightly.
11. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden brown in colour.
12. Remove from the oven and allow to cool completely at room temperature.

Method (icing)

1. In a small bowl, add in the icing / powdered sugar with 1 tablespoon of aquafaba. Mix until its smooth / toothpaste consistency. Add more icing sugar or a few drops of aquafaba at a time – it should hold its shape when you draw a line.
2. Transfer the icing to a piping bag with a tiny round tip (#1–2), or use a zip-top bag with a very small corner snipped off.
3. Pipe the gingerbread man face and body details (refer to photos for example).
4. Allow the icing to set at room temperature for around 5-10 minutes, then tuck in.
5. Serve and enjoy!