Crispy gingerbread cookies with gingerbread spice and tangerine zest

Preparation:

Combine butter with brown sugar and process until it becomes light and fluffy. Add whisked egg, cinnamon, honey, tangerine zest and combine together. Add sieved flour combined with baking powder. Combine everything together and shape the dough into a ball. Wrap dough with a linen piece of cloth and put into the fridge for at least 30 minutes.

Roll out cooled dough and cut into heart shapes. Bake in an oven pre-heated to 180°C degrees for 10-12 minutes.

Icing: whisk an egg white and add icing sugar at the end, then whisk again so that the mixture is smooth and without lumps. Place icing on gingerbread cookies.

Commentary:
Before you put on the icing, let the gingerbread cookies cool down. Put icing into a syringe if you want to create a pattern. Use M&Ms instead of silver sugar balls, shredded coconut flakes or crushed sweets. Gingerbread dough is pretty buttery, so cut it into shapes at once on the parchment paper - you then don't have to move them again on the baking tray. Happy baking!

Enjoy!