Gingerbread with white icing

1. Dough

unsalted butter 2 oz (60 g) • powdered sugar 4.25 oz (120 g) • all-purpose flour / plain flour 8.75 oz (250 g) • baking powder for gingerbread 1 tsp • gingerbread spice mix 0.5 tsp • ground cinnamon 1 tsp • ground almonds 1.75 oz (50 g) • honey  1 tbsp • whole milk 3.5% 3 tbsp • chicken egg 1 pc

Prepare dough from butter, sugar, flour, baking powder, gingerbread spice mix, cinnamon, almonds, honey, milk and egg. Split the well-kneaded dough into halves and form cylinders with diameter 3 cm. Cover the cylinders into foil and place them into the fridge for one hour.

2. 

Remove the dough from refrigerator and cut into slices about 2 cm thick.

3. 

From the slices form little balls. Place them on the baking tin with parchment paper and flatten each one. Bake in preheated oven for about 15 minutes at 390°F (200°C). Let the baked gingerbreads cool.

4. Whipped cream and sugar icing

whipping cream (30-33% fat) 6.75 tbsp (100 ml) • powdered sugar 7 oz (200 g)

Beat whipped cream with sugar...

5. 

... and use kitchen forceps to dip the gingerbreads into the icing.

6. 

Place them on a porcelain plate and let the icing stiffen.