Gingerbread Cookies

In a small saucepan, combine honey and soft butter over low to medium heat until the honey is liquid and all the butter melts

Remove from heat, then add nutmeg, cinnamon, and ginger. Using a spoon, stir, then set aside

In a separate bowl, beat eggs with sugar until the sugar dissolves. Add the honey mixture and well stir

Add baking soda and continue mixing with a mixer until small bubbles form

Gradually add flour, mixing initially with a spoon. As the dough becomes more solid, switch to your hands or a mixer with a dough attachment. The dough should be sticky

Divide the dough into halves and place each half in a plastic bag. Flatten them slightly for easier handling later.Refrigerate the dough for a duration of three hours

Remove the dough from the refrigerator when it has cold. Lightly dust with flour to prevent sticking. Using a rolling pin, roll the dough into an even layer about 3 mm thick

Use cookie cutters to create shapes. On the baking sheet, take sure to allow room between the cookies. Carefully remove any excess dough to reuse it

Bake on a baking tray lined with parchment paper in an oven preheated to 150°C (300°F) for 10-12 minutes, depending on your oven. Remove the tray carefully when done

For the glaze, beat egg white and caster sugar with a mixer until it becomes a smooth, white glaze. Add lemon juice and mix again. Pour the glaze into a piping bag or a plastic bag, and cut a small corner to decorate the cookies

Get creative with your designs and enjoy your cookies

And there you have it, a delightful batch of homemade gingerbread cookies! Enjoy the process and indulge in the sweet, spicy flavors of these festive treats