Pre-heat oven to 180ºC/350ºF/Gas4. Line a large baking tray with non-stick baking paper
Weigh out flour, cornflour, baking powder and salt into one bowl. Add spices and stir well.
In another bowl, add the sugar, tahini and 3 tablespoons of dairy-free milk. Beat together for 1 minute to combine into a thick ‘cream’.
Place a sieve over the sugar mix and sieve the flour mix into the bowl.
Stir in the flour using a large spoon. Once the ingredients start binding, use your hands to bring together into a soft dough. Add more dairy-free milk a tablespoon at a time if the mix is too dry.
Gently knead the dough in the bowl for a minute. Sprinkle some extra flour onto the worktop and place the dough on top.
Roll out the dough using a rolling pin until it’s 1 cm thick. Cut out cookie shapes using festive cookie cutters.
Transfer the shapes to the baking tray. Bring any excess dough together and roll out again until it is all used up.
Place the tray in the oven and bake for 8 minutes until the cookies are a light golden brown.
Remove from the oven and transfer to a cooling rack.
Once cool, decorate the cookies as you desire, or leave plain. Enjoy!
