An egg and dairy free version of the traditional gingerbread cookies.
Preheat oven to 165 Celsius. These need to baked on a slightly lower temperature, otherwise they burn.
In a large mixing bowl, combine every ingredients - use your hands to crumble the cold margarine and mix it with the dry ingredients.
Dust a clean surface with flower and with a rolling pen, roll the dough out. About 0.5 - 1 cm high thickness will give you softer, thicker cookies. I like them crunchy like biscuits so I went for thinner ones.
Bake them for 15-20 minutes on 165 degrees. Let them cool down before decorating. Enjoy.