Honey Christmas gingerbread - immediately soft

I couldn't resist and started Christmas baking yesterday. Fantastic soft honey gingerbread with cinnamon flavor. I still have to work on the icing, but the taste is amazing and I'm not even talking about the smell.

Put sifted flour, powdered sugar, cocoa, egg, baking powder and cinnamon in a bowl.

Melt the butter and honey in a small saucepan over low heat and pour it into the loose mixture. Mix it with a wooden spoon and a thinner dough is formed. Put it in the refrigerator for a whole day. The dough hardens and is great to work with. It is soft and does not tear at all.

On the worktop, roll the dough into a sheet approx. 1/4 inch thick (if you prefer it thicker, roll the dough into an even thicker sheet) and use the molds to cut out different shapes, which you place on a paper-lined baking sheet. When processing the dough, help yourselves with plain flour. The dough does not stick at all, does not tear and is beautifully soft.

Bake in a preheated oven at 340 °F / 170 °C for 5 minutes. I had thinner gingerbread, but if you bake thicker ones, let them bake a minute or two longer. However, do not leave them baking for a very long time, otherwise they will harden and become bitter.

Wash them with egg white immediately after removing them from the oven and let them cool on a flat surface.

Mix the powdered sugar and egg white with a whisk until smooth. Personally, I don't use a mixer when whipping the icing, but only a whisk, so that I don't get air bubbles, which then cause the icing to crack. When I whip by hand, the icing doesn't crack after hardening. You can decorate with a bag or a syringe. :)