Honey Gingerbread Cookies

INSTRUCTIONS

• 1
  In a bowl, mix flour, spices, cocoa, baking powder, baking soda, a pinch of salt, and powdered sugar. Stir the mixture, then add butter and egg, and using your fingers or a food processor, 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 refrigerate for at least 3 hours or, preferably, overnight.
• 2
  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 baking similarly sized shapes together to ensure even baking, and place in the hot oven for approximately 8-10 minutes. Immediately after removing them, brush with a lightly beaten egg white, which will give them a beautiful shine. Let them cool slightly on the baking sheet, then transfer to a cooling rack and allow to reach room temperature.
• 3
  Once the gingerbread cookies are cool, you can prepare the icing. Lightly whisk the egg white with a fork, then sift in the powdered sugar and starch and mix until you have a thick and glossy icing. It should be thick but still drip from a spoon. If it's too thick, add a little lemon juice; if it's too thin, add a bit more sugar. Transfer some of the icing to a piping bag, snip off a small corner, and thinly decorate the individual gingerbread cookies as you wish. Enjoy!