Honey Gingerbread Snowflake Cookies

In a large bowl, sift 300 g of flour, 1 tsp of ground cinnamon, ½ tsp of ground ginger, ½ tsp of baking powder, ½ tsp of baking soda and 10 g of cocoa powder. Add a pinch of salt, mix well and set aside.

In a saucepan, combine 100 g of sugar, 70 g of butter and 100 g of honey. Bring the mixture to a boil, then let it cool. Once cooled, whisk in the egg and ½ tsp of vanilla extract.

Stir thoroughly, then gradually add the flour and spice mixture. The dough will be soft and sticky. Wrap it in cling film and refrigerate for at least 2 hours.

Divide the dough into two parts and roll each portion on a sheet of parchment paper to 4–5 mm (3/16 in) thick. Cut out snowflake shapes, leaving a small gap between them. Remove the excess dough between the cookies. Gather the scraps into a ball, roll out again and cut out more cookies.

Bake in a preheated oven at 180°C (350°F) for 5–7 minutes. Let the cookies cool on a wire rack.

When the gingerbread has cooled, prepare the icing. Mix 1 egg white (30 g) with 170 g of powdered sugar and stir until smooth. Then beat with a mixer until the mixture thickens, becomes fluffy and forms stiff peaks. Transfer the icing into a pastry bag and cut off the tip to make a small hole.

Decorate the gingerbread with a snowflake design or any design you like, and let the icing dry completely.