Classic Gingerbread Cookies

Method

• In a small saucepan combine honey, sugar and butter and heat up over low heat, stirring continuously, until butter and sugar melted. Pour the mixture into a mixing bowl and allow to cool down completely.
• Line a baking sheet with parchment paper. Preheat the oven to 180C / 355F.
• Stir in vanilla extract, cinnamon, and egg white into the honey mixture. In a separate bowl combine flour and baking powder. Add about 2/3 of the flour into the honey mixture and mix, using an electric mixer, fitted with paddles, on medium speed. Add the remaining flour and knead by hand until the dough is smooth and elastic. Roll out the dough on a lightly flour dusted workspace and cut out cookies. Place on the baking tray.
• Whisk egg yolk and milk. Brush cookies with the egg wash and bake in the preheated oven for 10 minutes. Remove from oven and let cool down on a cooling rack.
• Beat egg whites until stiff. Gradually sift the confectioners’ sugar onto the egg white and stir until a smooth, thick, creamy mixture has formed. Add liquid depending on the desired consistency and decorate the cookies.