What you will need:

90g butter

140g honey

1 egg

To decorate:

1  egg white

1 teaspoon lemon juice

200g powdered sugar

-Flour for rolling out the dough

-Cookie cutters

1.Prepare the dough. Heat butter and honey in a saucepan and stir. Allow to cool slightly. Put the baking mixture in a mixing bowl, add the butter-honey mixture and the egg and knead everything into a dough. Let the dough rest in the refrigerator for 1 hour.

2.Cut out & Bake. Take the dough out of the fridge in portions and roll it out thinly on a floured work surface. Cut out cookies using cookie cutters and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 180 °C top and bottom heat (fan oven 170 °C) on the middle rack for 10-15 minutes, depending on size and thickness of the cookies. Carefully place the cookies on a wire rack and allow to cool.

3.Decorate. To decorate, beat the egg whites until half stiff. Stir in lemon juice and continue beating. Gradually stir in the sifted powdered sugar until a shiny mixture forms. Place in a freezer bag and cut off the tip to create a small hole. Decorate the gingerbread cookies with it and let it dry. Alternatively, you can use a simple icing (mix powdered sugar with a little lemon juice).

For a vegan version, replace the butter with margarine, omit the egg and sweeten with sugar beet syrup or rice syrup.