• Preheat oven to 180c
• In a mixing bowl, mix the butter and brown sugar until light and fluffy.
• Add the vegan egg, lemon juice, zest and Golden Syrup. Mix well.
• Finally, add the dry ingredients, the flour, baking powder and salt and mix until combined.
• At this point you can chill the cookie dough overnight in the fridge, or make the cookies straight away.

To make the cookies

• Using a 1" cookie scoop, scoop out balls of the cookie dough.
• Roll into balls then coat in the icing sugar.
• Place on prepared sheet at least 1" apart, and press down gently.
• Bake for between 10-12 minutes. They will still be soft in the middle, this is good, you want a chewy cookie!
• Leave to cool for a couple of minutes then remove to a cooling rack to cool completely.

Icing

• Whisk the icing sugar, lemon juice, zest and maple syrup together. Icing needs to be thick enough that it doesn't drop off a spoon. Add a little more juice or icing sugar to achieve the right consistency.
• Using a teaspoon, smear the icing over the cookies. Grate a little extra lemon zest on the icing whilst still sticky, then leave to set.