In a large bowl combine the butter, sugar, molasses, treacle and honey. Whisk with an electric mixer or stand mixer until creamy
1 Cup Unsalted Butter, 1` Cup Brown Sugar, 1/3 Cup Molasses, 1/4 Cup Black Treacle, 1/3 Cup Honey
Add the dry ingredients into the creamed butter mix 2-3 table spoons at a time while whisking at low speed. The dough will be sticky, that's normal.
Prepare a sheet of clingfilm, blob the sticky dough on the cling film and wrap it into a ball. Place in the fridge and let it cool for 3-4 hours or even overnight.
Cutting Gingerbread Cookies
When the dough is cold it will not be sticky but beware, working it too long and hand warmth can easily melt it. Therefore take cooling breaks and work in small batches.
Cut of 1/3 or 1/4th of the dough ball and place it on a lightly floured surface. Put the remaining dough back into the fridge. Using a rolling pin with spacers (if available) roll the dough in to a 1/4" inch sheet. That's approximately 6mm. Use your cookie cutter or stamps to cut out the shapes and place them on a baking tray lined with baking paper.
Bake at 170C or 340F for 9-11 minutes. Keep an eye on the edges to avoid burning. Set aside to cool completely before decorating (otherwise the icing will melt all over the cookie)
Knead the remaining dough into a small ball and place it back into the fridge. This will allow it too cool down while you work the remaining dough. Repeat until all cookies are baked.
Mix the ingredients without the water. This will make a tough sugar mixture, add small amounts of water and keep mixing until you get a firm but smooth icing. Put in to your piping bag or condiment bottle and start decorating. To get other colors than white you can add food coloring of cocoa for brown.
1 ½ Cups Icing Sugar, 1 Tsp Vanilla Extract, 1 Tsp Corn Syrup, 2 Tbsp Water, 1 pinch Salt