According to the website, if bakers are short on time, a great way to get ahead and cheat is by making the dough in advance.

Then it can be left in the freezer for a couple of days before cutting, baking, and decorating.

Even better kids can get involved with making the cookies and can be a thoughtful homemade gift for a loved one.

The honey could be replaced with agave nectar to make the gingerbread vegan-friendly.

Method:

Firstly, in a bowl mix together the honey and vegan butter, until combined. Next, add the ground almonds and spices and mix together until combined.

Place the dough in between two pieces of baking paper and roll it flat. Then, place in the freezer for 45 minutes, or until the dough is firm.

Preheat the oven to 180C/160C Fan/Gas four. Remove the top layer of baking paper and use cookie cutters to cut Christmas shapes.

Transfer to a large rectangular ceramic baking dish, lined with baking paper, and bake for eight to 10 minutes, until the edges are golden.

Leave to cool completely before decorating.

To decorate you will need two piping bags one with the white icing and one with the chocolate icing (If your icing mixture is a little dry add a touch more water). Pipe to decorate and leave to set until you are ready to enjoy them.