Cut up some butter and set aside until it is softened.

In a large bowl, sift all the dry ingredients. Give it a quick whisk and set aside.

In a large mixing bowl, add the softened butter and sugar. Mix on high speed until creamy and fluffy.

Add the molasses and oil. Mix until well combined.

Add in the sifted dry ingredients in two batches. Fold in with a spatula until the white is no longer visible, then add in the balance. Continue folding in until it comes together as a dough.

Transfer the dough in between two parchment papers (non-stick preferably). Roll out the dough to about 4-5mm thick. Refrigerate for at least 2 hours or overnight.

After 2 hours, cut the sides to get a straight line. Then cut the dough into 7x7cm squares or whatever size you desire.

Place them on a baking tray.

Bake in preheated oven at 180°C/350°F for 12-13 minutes or until the edges are brown.

Let it completely cool before you pipe the frosting.

In a large mixing bowl, add powdered sugar, meringue powder, water and lemon juice.

Mix on medium speed until well combined and smooth. Add in half teaspoon of water a time if you find the mixture is too thick.

Stop mixing and adding of water once the mixture is stiff consistency (as shown in the video).

Divide the frosting into 4 bowls (since I was using 4 colours) White, Red, Green and Blue.

Cover the bowls with a tea towel to prevent drying up.

Take one of the bowls. Firstly make the WHITE frosting. Transfer about 1 tablespoon of frosting into a piping bag. This is for lining or detailing for the white. For the remaining frosting, we’re thining it to a thin consistency for the fillings. Once the frosting is thin consistency (as shown in the video), transfer into a piping bag.

Repeat the same process for the other colours, RED, GREEN and BROWN. However, for the colours, add few drops of the food colouring into the mixture before transferring into the piping bag.

Refer to the video for clearer demonstrations.