Tips:

Put the milk, butter, sugar and honey in a pot and heat it until the butter and sugar dissolve.

Sift the flour, baking soda and gingerbread spice into a bowl. Add the egg and melted butter with honey, sugar and milk. Knead the dough for about 10 minutes until it is smooth and uniform and cut the cookies right away, do not cool the dough in the refrigerator.

On a floured board, roll out the dough to a thickness of about half a centimeter or thinner, depending on what type of cookies you like. We use molds to cut out gingerbread cookies of various shapes. We put them on a baking sheet lined with baking paper.

Bake in an oven preheated to 180 ° C (top and bottom) for about 10 – 12 minutes. After cooling down, decorate the gingerbread cookies.

This can be done with: icing, melted chocolate, sugar markers, sprinkles, glitters, dried fruit or nuts.

Enjoy your meal!

Frosting
Pour the protein into the mixing bowl. Add lemon juice and powdered sugar (sieved so that it does not have lumps). Mix for about 10 minutes at low speed, using a stirrer (no rammers are foam). The icing should be smooth and shiny. Put the ready-made icing into a bag with a string closure, cut off the corner by making a very small hole and decorate it.

Notes
If you are not going to decorate the gingerbread cookies, brush the top with beaten egg, then they will be nice shiny.

If you do not have a ready-made gingerbread spice mix, add half a teaspoon of ground spices such as cinnamon, cloves, ginger, nutmeg, cardamom, anise, coriander. This portion produces about 50 cookies, of course, it depends on the size of the molds.