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• 500 g plain flour
• 200 g of powdered sugar
• 5 tablespoons of liquid honey
• 100 g of melted butter
• 2 whole eggs
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground cloves
• 1 teaspoon of baking soda
• ½ teaspoon of baking powder
• 2 teaspoons of gingerbread spice
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• 1 egg white without tail
• 150 g of sifted powdered sugar
• 1 teaspoon of solamyl
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• Pour all the dry ingredients into a large bowl and mix them well.
• Melt 100g of butter, beat the eggs with a fork in a small bowl and add them to the dry ingredients together with the honey.
• Knead the dough by hand, wrap it in cling film and let it rest in the fridge until the next day.
• Roll out the dough on a floured board and cut out gingerbread cookies.
Bake at 170 degrees in a heated oven for about 10 minutes. The thinner the dough, the shorter you leave them in the oven if you want them to be soft immediately after baking. A thin dough takes 7 minutes, leave a thicker one in the oven for 10 minutes.
• If you don't want to decorate the gingerbread cookies, brush them with a beaten egg immediately after baking to make them beautifully shiny. If you want to decorate the gingerbread with a white egg frosting coating afterwards, do not brush them with egg after baking, the coating would not stick to them.
• Mix the frosting in a bowl with a fork, put part in a bag or several bags, cut off the tip and decorate. If the frosting seems too thin, mix in sifted powdered sugar. 100g of powdered sugar is enough for a thin icing to fill the surfaces, and 200g of sugar is needed for a thick icing. Decorate the gingerbread cookies only after they have cooled down.
