|400 g||all-purpose flour|
|½ tsp||flaxseed (ground)|
|5 tbsp||water (divided)|
|125 g||turbinado sugar|
|2 tsp||pumpkin pie spice mix or mixed spice|
|1 tsp||baking soda|
|125 g||margarine (vegan)|
|200 g||confectioner’s sugar|
|flour for work surface|
|Christmas-themed sprinkles or other edible decoration (optional)|
Mix ground flaxseed with a part of the water in a small bowl. Set aside for approx. 5 min.
In the meantime, add flour, demerara sugar, spices, baking soda, flaxeed-water-mix, margarine, and molasses to a standing mixer. Knead until a smooth dough forms.
Wrap dough in plastic wrap, transfer to refrigerator, and let rest for approx. 1 h.
Preheat oven to 180°C/350°F. Flour work surface and roll dough out until approx. 1/2 finger thick. Using stencils (you will find them in the last step), cut out shapes needed for a gingerbread house. Cut Christmas tree shapes and gingerbread men out of remaining dough. Transfer to a lined baking sheet and bake in preheated oven for approx. 10 – 20 min., in batches if necessary. The pieces should be golden brown with a slightly firm surface. Transfer to a cooling rack.
Meanwhile, mix confectioner’s sugar with just enough water to form a thick icing. Once pieces have cooled, decorate with icing using a piping bag. If desired, decorate with sprinkles or other edible decorations. Set aside to dry completely.
Melt sugar and a little water in a small saucepan and cook over medium heat until a dark caramel forms. Carefully dip bottom of house pieces in caramel and stick to a serving plate. Use caramel to stick together other inner edges and to attach Christmas trees and gingerbread men.