Method (pastry)

1. In a medium sized mixing bowl, sift together the flour, spices and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor. 
2. Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3. Wrap the dough in some grease proof paper and place into the fridge for 30 minutes – 1 hour. This will help to prevent sticking when you roll it out.
4. Preheat oven to 170°C fan and line 2 baking trays with grease proof paper.
5. Lay a sheet of grease proof paper on your worktop and dust with some flour. Don’t add too much flour as it could effect the pastry when baked. If there is excess flour in the pop tarts, simply brush it off before baking. 
6. Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a house shaped cookie cutter to cut out the shapes then place on the lined trays. You can keep re-rolling the excess dough to use it all up. Alternatively you could use a stencil and cut out the shapes using a knife.

Method (gingerbread filling)

1. In a small bowl, add in the sugar, spices, butter and maple syrup. Mix until well combined.
2. Spoon and spread the filling to half of the pastries.  Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some dairy-free milk.
3. Place another pastry shape over the filled shape. Using your finger, press down the edges to stick them together to create a parcel, then press together with a fork to seal.
4. Brush the tops with dairy-free milk and sprinkle over some granulated sugar (optional). Bake in the middle of the oven for 20-25 minutes. You’ll know they’re ready when the pastry turns golden and the pastry has puffed up.
5. Once baked, remove from the oven and allow to cool before icing.

Method (icing)

1. In a small bowl, add in the icing sugar. Make sure to sieve it to remove any clumps / lumps. 
2. Add a teaspoon of dairy-free milk in at a time until it turns into a toothpaste consistency. If it ever turns too runny, add more icing sugar. If too thick, add more milk. You want it to ribbon off the spoon.
3. Transfer the icing into a piping bag and snip off the tip. 
4. Use the icing to create the gingerbread house ‘snow’ design (refer to photos for example).
5. Allow the icing to set at room temperature for 10 minutes then tuck in and enjoy!