Preheat your oven to 160 Celsius (325F).

Line a large baking tray or two medium trays with parchment paper. Set aside. (Make sure that 10 8cm diameter cookies can fit on the tray).

Making the shortbread mixture: In a medium-sized bowl sift in the flour and add the sugar. Give them a mix and then add in the vegan butter, vanilla and salt.

Using your hands, combine the shortbread mixture until it resembles breadcrumbs. Squeeze it until the breadcrumbs come together to form a smooth dough.

Lightly, sprinkle some flour onto your shortbread dough and use a rolling pin to roll it out to roughly 1cm thick.

Using a round 8cm diameter cookie cutter, cut out your circles, utilising all of the dough. Make sure that your re-roll the dough so none of it goes to waste.

Place the cookies onto the prepared baking tray/s and you can even sprinkle a little extra caster sugar on top of them if you wish!

Bake your cookies in the pre-heated oven for 13-15 minutes or until the edges become golden brown. Oven temperatures vary so keep checking them!

Remove the shortbread from the oven and let them cool fully before decorating.

Meanwhile you can prepare the glaze: Sift the powdered sugar into a medium-sized bowl so that all the lumps have been removed.

Add water a drop at a time, mixing after each. Every powdered sugar is different so you often have rough estimates.

You want the glaze to have a thick consistency but also a little runny from a spoon.

Once you have reached a good consistency, spoon the glaze onto the shortbread one by one. As these are melted snowmen, it doesn't matter if the glaze is patchy or uneven.

While the glaze is sticky, place one marshmallow towards the top of the cookie. Draw on the yes with the black icing.

Chop a couple mini pretzels to form the snowman's nose and arms. Carefully pierce the 'noses' into the marshmallows and lay the 'arms' on the glaze.

Finally you can add the optional strawberry laces as a scarf and the chocolate drops as buttons.