Honey Gingerbread

Preparation method

• 1
  In a bowl, mix the flour, spices, cocoa, baking powder, baking soda, a pinch of salt, and powdered sugar. Then, incorporate the butter and egg, and with your fingers or in a food processor, create a crumbly dough. Finally, pour in the honey and work the mixture until you get a slightly sticky, smooth dough, similar to playdough. Wrap it in cling film and refrigerate for at least 3 hours or, ideally, overnight.
• 2
  After the dough has rested, preheat the oven to 160 °C and line two baking trays with parchment paper. Roll out the dough on a lightly floured surface to a thickness of approximately 4–5 mm, then cut out shapes using cookie cutters. Transfer them to the tray, making sure to bake similarly sized shapes together for even baking, and place them in the oven for approximately 8–10 minutes. Immediately after removing them, brush them with lightly beaten egg white, which will give them a beautiful shine. Let them cool slightly on the tray, then move them to a wire rack and let them reach room temperature.
• 3
  After the gingerbread has cooled, you can prepare the glaze. Lightly beat the egg white with a fork, then sift in the powdered sugar and starch, mixing until you get a thick and glossy glaze. It should be dense, but still pourable from a spoon. If it's too thick, add a little lemon juice; if it's too thin, add more sugar. Transfer some of the glaze into a piping bag, cut a small corner, and finely decorate the gingerbread, as desired. Enjoy!