Gingerbread cookies

Mix the brown sugar, butter, and honey with the Spider Whisk in the Pro Mixing Bowl 3.5 l.

Add the egg and mix well. Add all the dry ingredients to form the dough. Mix by hand, then shape into a flat disc.

Wrap in cling film and let rest for 30 minutes. Remove the oven rack and preheat to 180°C, top and bottom heat.

Place the silicone baking mat with edges on the cold oven rack. After 30 minutes, roll out the dough on the lightly floured baking sheet.

Cut out pretty shapes using festive cookie cutters (star, tree, heart, etc.).

Place the cookies on the silicone baking mat with edges and slide into the oven for 15 minutes or until the surface is golden.

Remove from the oven and let cool.

In the Pro Mixing Bowl 1 l, beat the egg white, lemon juice, and icing sugar with a fork until smooth.

Fit the piping bag with a fine nozzle, then place it in the Large Shaker.

Fill the piping bag with icing using the silicone spatula, then decorate the edges of the cookies. You can add other decorations, such as small colored sugar sprinkles, mini trees, etc.