Honey Gingerbread Cookies

In a bowl, mix flour, spices, cocoa, baking powder, soda, a pinch of salt, and powdered sugar. Stir the mixture, then add butter and egg and use your fingers or a food processor to create a crumbly mixture. Finally, pour in the honey and work into a slightly sticky, smooth dough similar to modeling clay. Wrap it in cling film and place it in the refrigerator for at least 3 hours or preferably overnight.

Once the dough has rested, preheat the oven to 160 °C and line two baking sheets with parchment paper. Roll out the dough on a lightly floured surface to a thickness of about 4 to 5 mm and cut out individual shapes using cookie cutters. Transfer them to the baking sheet, always bake similarly sized shapes at once so they are evenly baked, and place them in the preheated oven for approximately 8-10 minutes. Immediately after removing them, brush them with a lightly whisked egg white, which will make them beautifully shiny. Let them cool slightly on the baking sheet, then transfer to a cooling rack and let them reach room temperature.

Once the gingerbread cookies are cooled, you can prepare the icing. Lightly whisk the egg white with a fork, then sift in the powdered sugar and starch and mix until a thick and shiny icing forms, which should be thick but still drip from a spoon. If it's too thick, add lemon juice; if it's too thin, add a little more sugar. Transfer some of the icing to a piping bag, snip off a small corner, and thinly decorate the individual gingerbread cookies according to your imagination. Enjoy!