Preheat oven to 160°C.

Mix all ingredients together in a bowl until a dough forms.

Roll out the dough (put baking paper in between the dough and rolling pin to keep it from sticking). Or flatten dough with hands. Press out shapes.

Put on baking paper on your baking sheet pans. Bake at 160°C for 11minutes at least ( depending on size and thickness of cookies, you can bake them longer)

Let them cool completely (this is important).

The next step is optional. Depending on how thick your cookies are or how large the shape is, the cookies can come out softer or crispier. I like turning the oven down to 50°C (just give it time to cool down) and then putting the cookies back for couple of hours to crisp them up (like you would dry out rusks). This makes them easier to decorate (especially if the shape has smaller areas that can easily break off).

For icing you can use royal icing. It's icing that hardens, perfect for cookie decorating. The vegan (egg free) version is made using aquafabe (the liquid from a can of chickpeas). Just google "vegan royal icing" for a recipe. Or for the regular version you can buy a royal icing premix at most grocery stores, just add water.