Gingerbread Honey Cookies
Combine the honey, sugar and butter in a pot and heat, stirring frequently. Sift together the flour, cocoa and gingerbread spice. Stir the baking soda with a little water until smooth. Combine the honey mixture, baking soda and the flour mix into a smooth dough. Cover with plastic wrap and refrigerate overnight.
Roll out on a floured surface and cut out heart-shaped cookies using a cookie cutter. Place on a parchment-lined baking sheet. Bake in an oven preheated to 180°C / 350°F for about 15 minutes. Let cool completely.
Beat the egg white until frothy and stir in the powdered sugar. Transfer the mixture to a small freezer bag, cut the corner and decorate the heart. Let the icing set before serving.