• First, pour the honey over the melted butter and mix them together;
  
• Then, place all the ingredients for the gingerbread dough into a bowl and knead the dough by hand or by using a kneading machine;
  
• Using your hands, shape the dough into a sphere and cover wrap it into plastic foil;
  
• Place the dough into the fridge for several hours or overnight;
  
• The next day, take out the dough at leave it at room temperature for at least 1-2 hours to soften;
  
• Using a floured surface, or baking paper sheets, stretch the dough using a roller pin, until you get a nice 5-6 mm dough sheet;
  
• Using cookie cutter or gingerbread cutter, cut the dough and place the gingerbread shapes into a baking tray covered with baking paper;
  
• Place the baking tray into the preheated oven and bake the gingerbread cookies for 9 min at 170° Celsius (338° F).
  

Sugar glaze

• For the Sugar glaze, simply mix the icing sugar with the egg white, using a whisk. I used the Thermomix for 10 SEC – Speed 7;

  You can use the sugar glaze to decorate the gingerbread cookies or to glue the walls of the gingerbread house.

  IMPORTANT: For the gingerbread house, it is important to decorate and glue its walls at least 1 day after baking it, to allow the gingerbread dough to harden a little.
  

Storage

• After the gingerbread cookies are completely cool, transfer them into a metal box or a jar and store them for up to 1 month.

  TIP: The gingerbread biscuits are best serve dafter 2-3 days after cooking, because the dough softens a little on the inside.