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
FOR ALCOHOL-FREE ICING:
35g icing sugar
½ tsp alcohol-free rum essence
3 tsp water
TO MAKE THE GINGERBREAD:
Preheat oven to 180°C and prepare two greaseproof-lined baking trays.
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.
Sift the flour, bicarbonate of soda and spices into a large mixing bowl and then stir in the sugar.
Follow by adding in the melted ‘butter’ and golden syrup and use a wooden spoon to mix into a thick dough.
Form the dough into a ball and cover with cling film or baking paper; and refrigerate for 10- 15 minutes.
Remove dough and roll out on a clean, lightly floured surface to about half a centimetre thick.
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.
Bake at 180°C for 12-15 minutes, or until a dark golden brown.
Place gingerbread biscuits onto a wire rack and leave to cool for 15-20 minutes.
TO MAKE THE ICING:
Mix icing sugar with the rum (or rum essence) and water until a thick, but pourable paste has formed.
To pipe your icing, use a 5mm piping tip and piping bag; or alternatively use a teaspoon to drizzle the icing onto the biscuits.
Leave to set for 20-30 minutes.