200g self-raising flour

70g soft brown sugar

70g non-dairy ‘butter’

2½ tbsp golden syrup

1tsp ground all spice

1½ tsp ground cinnamon

3 tsp ground ginger

1 tsp bicarbonate of soda


35g icing sugar

2 tsp spiced rum

1tsp water


35g icing sugar

½ tsp alcohol-free rum essence

3 tsp water


Step 1

Preheat oven to 180°C and prepare two greaseproof-lined baking trays.

Step 2

Heat the ‘butter’ and golden syrup in a small saucepan until the butter has melted and set-aside for 1-2 minutes to cool slightly.

Step 3

Sift the flour, bicarbonate of soda and spices into a large mixing bowl and then stir in the sugar.

Step 4

Follow by adding in the melted ‘butter’ and golden syrup and use a wooden spoon to mix into a thick dough.

Step 5

Form the dough into a ball and cover with cling film or baking paper; and refrigerate for 10- 15 minutes.

Step 6

Remove dough and roll out on a clean, lightly floured surface to about half a centimetre thick.

Step 7

Use shaped cookie cutters of your preference to cut out the individual pieces and using a palette knife, carefully lift onto your prepared baking trays – leaving at least a centimetre between each.

Step 8

Bake at 180°C for 12-15 minutes, or until a dark golden brown.

Step 9

Place gingerbread biscuits onto a wire rack and leave to cool for 15-20 minutes.


Step 10

Mix icing sugar with the rum (or rum essence) and water until a thick, but pourable paste has formed.

Step 11

To pipe your icing, use a 5mm piping tip and piping bag; or alternatively use a teaspoon to drizzle the icing onto the biscuits.

Step 12

Leave to set for 20-30 minutes.

Step 13