In a small bowl, mix together the gingerbread syrup, coconut oil and vanilla extract.

In a medium bowl, combine the almond meal, salt and baking soda then stir in the wet ingredients.

Add the coconut milk and stir it through.

Form the dough into a ball and place on a sheet of baking paper then top with another piece of paper.

Roll out to about 1 cm thick and cut into shapes.

Freeze on a sheet of baking paper for at least 30 minutes.

Pre-heat the oven to 150C fan-forced and transfer the dough straight from the freezer to the oven and bake for 12 minutes.

Leave to rest on the tray for 10 minutes and then transfer to a wire rack to cool completely.

Stir the powdered coconut sugar and ginger together and add a little water at a time until it is drizzle consistency.

Drizzle the icing over the biscuits and leave them to set.

Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below. I store these in a glass container, not fully covered, as I like them crispier.