In a big bowl mix together buckwheat flour, baking soda, psyllium husk, ginger, cinnamon, cloves, nutmeg and salt.
In a food processor, combine cold coconut oil with coconut sugar and mix for a couple of minutes until well combined.
Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix until everything is well combined.
Stir in the beaten eggs and mix well.
Start adding the milk, one tablespoon at a time. Your cookie mixture should hold well (although not too wet). If it’s too crumbly, add extra milk (one tablespoon at a time). Once all the ingredients are combined, place the dough ball on the worktop surface sprinkled with buckwheat flour. Knead the dough a little more until all the flour is well incorporated (be careful not to overknead the mixture). Wrap the dough ball into cling film and chill in the fridge for at least 1 hour.
Once the dough is chilled, take it out of the fridge and preheat the oven to 180C.
Take the dough out of the cling film and place on a well floured surface. Sprinkle the dough with a little flour to ensure the rolling pin doesn’t stick to it. Gently roll out the dough into a bug circular shape until it’s about half a centimetre thick. Cut out the gingerbread men with a cookie cutter and place them on a baking sheet lined with parchment paper.
Bake in the oven for around 15 minutes until the cookies have turned golden brown. If you prefer your gingerbread men slightly on the crunchy side, leave them in the oven a few minutes longer.
Take the biscuits out of the oven a let them cool down completely before putting the icing on (if using).
For the icing, combine the icing sugar with 2-3 tablespoons of nut milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency. Transfer the icing mixture into in an icing bag and decorate to your heart’s content.