Perfect Gingerbread: A Step-by-Step Guide

Preheat your oven to a temperature of 250 degrees Celsius (480 degrees Fahrenheit). This high initial temperature helps to quickly activate the rising agents in the dough.

*Make sure* the oven rack is positioned in the middle for even baking.

In a large mixing bowl, combine the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Mix until these dry ingredients are evenly distributed.

In a saucepan, melt the butter on low heat, then add the sugar and honey, stirring until completely dissolved.

Once slightly cooled, add the melted mixture to the bowl of dry ingredients along with the egg. Stir everything to form a smooth dough.

*It’s important* to let the dough rest in the refrigerator for at least an hour for optimal results.

Roll the rested dough on a lightly floured surface until it's about 0.5 cm (1/4 inch) thick.

Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.

*Be careful* to leave some space between the cookies as they will expand slightly while baking.

Place the gingerbread in the preheated oven and bake for 3 minutes.

Then, open the oven door for 30 seconds to release some heat. Reduce the temperature to 170 degrees Celsius (340 degrees Fahrenheit) and continue to bake for another 15 minutes until golden brown.

*Your kitchen* should be filled with a warm, spicy aroma.

While the gingerbread is cooling, prepare the glaze by beating the egg white until foamy.

Gradually add the powdered sugar and lemon juice, mixing until it forms a smooth, glossy icing.

*The glaze* should be thick enough to coat the back of a spoon.

Once the gingerbread has cooled completely, use a piping bag or a small spoon to apply the glaze creatively on each piece.

*Allow* the glaze to set completely before storing or enjoying your delightful gingerbread creations.