For The Gingerbread For The Icing

1. Turn your oven on to 160°C with a fan, 180°C without, 350°F or Gas Mark 4. Get your baking trays ready by greasing them with baking paper.
2. Grab a large bowl and add the two flours, brown sugar, bicarbonate of soda, ginger and mixed spice. Give them a good mix.
3. Get a small pan. Turn the heat down to the lowest setting. Put the dairy-free spread, golden syrup and treacle into the pan and melt the lot.
4. Take your melted syrup mixture and add it to your flour in the bowl. Use a wooden spoon to get it all mixed together to form a dough. You might need to get your hands in there to bring it all together into a ball.
5. Grab some cling film, wrap the dough in it and stick it in the fridge for at least an hour to chill.
6. Chuck some flour on your pastry mat or a clean surface and get your rolling pin ready with a bit of flour on it. Roll the dough out to your desired thickness and get your cookie cutters at the ready.
7. Place the cut-out dough pieces onto the baking trays. Keep going until all the dough is used up.
8. Put the baking trays in the freezer for 10 minutes. This will help the gingerbread keep its shape when baking.
9. Take the gingerbread out of the freezer and put it in the oven for 8-10 minutes. They're done when they look a little golden brown.
10. Take them out the oven and let them cool on the trays for 5 minutes before transferring them to a cooling rack.
11. Once they're fully cool, mix the icing sugar with a little cold water to make a thick paste. It needs to be thick enough to pipe, not runny.
12. Put the icing into a piping bag and get decorating. You can make faces, add buttons or pipe squiggles. You can also use melted chocolate to decorate the gingerbread or just leave them plain.
13. Keep the gingerbread in a sealed tub somewhere cool and eat within a week. You can also freeze them without the icing.