It's no secret I don't bake. But if there's one thing that made me tempted was these mushroom cookie cutters I ordered from the internet. I mean, how cool. It's the little things that bring you joy, right?

Of course, I wanted mine chai spiced. Sadly I had no mushroom powder to put in them which would have been cool, but next time :P

I employed my daughter in law Ella, who's much better at baking than me, to give me some confidence and a few tips.

We used this recipe by The Kitchen Paper as a starting point. Afer a bit of research, we thought we needed a cookied that wouldn't rise - ie. no baking powder - so that the top wouldn't crack due to a rising. We wanted a hard cookie rather than a gingerbread.

However, we made some changes as we went:

• we used vegan marjarine, not butter
• we used treacle as that's what we had
• we doubled the spices - ginger, cardomon, cloves, nutmeg
• we kneaded the dough and added more flour as initially it was a bit sticky

We were very pleased with how the imprint worked - the dough didn't stick in the pattern, and it was super easy to do.

They definitely were mushroom snaps - more like ginger snaps than gingerbread, and perfect for dipping in tea! Delicious.