Preheat the oven to 190°C/375°F/Gas mark 5
Remove 4 teaspoons of the strawberries with juice and set aside for the glaze. Cream the sugar, margarine, and almond essence until creamy. Stir in the soya milk. Sift in the dry ingredients, alternately with the crushed strawberries. Stir in the walnuts.
Drop by tablespoons onto lightly greased baking trays, 4cm apart. Bake for 12 - 14 minutes.
To make the glaze, mix the reserved berries with the icing sugar/confectioner's sugar to make a thin glaze and spread over the warm or cold cookies.