Melt the butter, honey and molasses on a low heat.

Mix into all the other ingredients thoroughly.

Wrap in baking parchment or cling film and place in fridge until the dough is firm. Preheat oven to 160c.

Remove from fridge and place between 2 sheets of baking parchment/greaseproof paper and roll out with a rolling pin.

Then cut into the shapes you want for a house or use cookie cutters for just biscuits.

Cook at 150c until golden and stiffer, about 45mins.

Allow to cool.

Icing

Melt the butter, coconut cream and oil in a pan on low heat. Add the honey and vanilla and mix well.

Place in the fridge and every few minutes stir the mixture.

Then once it have gone slightly white in colour remove it and whisk and you will find it becomes buttery and thick. Then you can put it in a piping bag or do it by hand to decorate your gingerbread!