Honey Gingerbread

In a bowl, mix flour, spices, cocoa, baking powder, baking soda, salt, and powdered sugar. Then add butter and egg and process into crumbles with your fingers or a food processor. Finally, add the honey and knead into a slightly sticky, smooth dough that has a consistency similar to modeling clay. Wrap the dough in cling film and let it rest in the refrigerator for at least 3 hours, preferably overnight.

Once the dough has rested, preheat the oven to 160 °C and line two baking sheets with baking paper. Roll out the dough on a lightly floured surface to about 4 to 5 mm thick and cut out various shapes with cookie cutters. Place them on the baking sheet and always bake pieces of the same size together so they cook evenly. Bake for about 8–10 minutes in the preheated oven. Immediately after removing from the oven, brush with lightly beaten egg white – this will make them beautifully shiny. Let them cool briefly on the baking sheet, then transfer to a wire rack and let them cool completely to room temperature.

Once the gingerbread cookies have cooled, the glaze can be prepared. Lightly beat the egg white with a fork, then sift in powdered sugar and starch and stir into a thick, shiny glaze – it should be viscous but still flow from the spoon. If it's too thick, add a little lemon juice; if it's too runny, stir in a little more sugar. Fill some glaze into a piping bag, cut off a small corner, and finely decorate the gingerbread cookies as desired. Enjoy your meal!