Beat the vegan butter and caster sugar together until light, creamy and fluffy.

Add the chopped pecans, flour, cinnamon, ginger, nutmeg and salt, stirring until evenly combined.

Pour in the plant milk and mix until the ingredients begin forming a dough.

Turn the mixture onto a lightly floured work surface. Although it may appear crumbly, gently knead it until it forms one smooth ball without overworking it.

Wrap the dough and chill in the fridge for at least 30 minutes. Meanwhile, line two baking trays with baking paper.

Roll the chilled dough on a lightly floured surface until approximately 5mm thick, lifting and rotating it regularly to prevent sticking.

Cut out the cookies and place them onto the prepared baking trays.

Gather any scraps, re-roll and continue cutting until all the dough has been used.

Refrigerate the trays of cookies for another 30 minutes.

Heat the oven to 180°C / 350°F / Gas Mark 4.

Bake for 12–15 minutes, or until the cookies are lightly golden around the edges.

Transfer the baked cookies to a wire rack and allow them to cool completely.

To prepare the glaze, whisk together the icing sugar, maple syrup and melted vegan butter until smooth. If the glaze seems too runny, whisk in extra icing sugar a tablespoon at a time. If it is too thick, add a teaspoon of maple syrup until you reach the desired consistency.

Dip the top of each cooled cookie into the glaze, allowing any excess to drip away before placing them back on the cooling rack.

Scatter over the finely chopped pecans and leave the glaze to set for around 15 minutes before serving.