Salted butterscotch gingerbread train

Using a stand mixer, beat butter and sugar until light and fluffy. Add maple syrup and egg. Beat to combine. Sift flour, bicarbonate of soda, ginger and cinnamon over butter mixture.

Add to butter mixture and slowly beat until combined. Place in the middle of a piece of cling film and chill for 1 hour. Working in batches, roll pieces out onto a well floured surface until 3mm thick. Transfer to baking trays lined with baking paper and freeze for 10 minutes or until firm.

Preheat oven to 180. Line 4 baking trays with baking paper. Use stencils to cut out shapes then place shapes on baking trays lined with baking paper and bake for 20 minutes or until golden. Repeat with all shapes, gathering excess dough and re-rolling to make more shapes.

Repeat two more times (three batches in total).

For the butterscotch icing, combine all the ingredients except the icing sugar in a saucepan and place over medium heat. Cook for 2-3 minutes then remove from heat and cool. Combine with icing sugar then set aside. Construct the train, using the butterscotch icing as glue.

Chill each carriage for 30 minutes to firm up.

Use a cookie cutter to cut out rounds from waffle biscuits then glue with icing as wheels. Decorate with royal icing and fill coal carriage with chopped liquorice.