Ingredients
- 270 g sugar
- 1 egg white
- 100 g butter
- 250 g honey
- 1/2 tsp cinnamon, ground
- 1/2 tsp cardamom, ground
- 1/2 tsp nutmeg, ground
- 1/2 tsp salt
- 500 g flour
- 1 tbsp baking powder (15 g)  
- 1 egg

Step 1
Place sugar into mixing bowl,
S1,11000RPM,45S, S2;
Transfer half icing sugar into a bowl and set aside, leave rest sugar inside jar.

Step 2
Insert butterfly. Add egg white,  
S1, 450RPM 1M,S2
Remove butterfly. Transfer icing into a bowl, cover and set aside.

Step 3
Place butter, remaining icing sugar, honey and spices into mixing jar,
S1, 100RPM 100C, 2M;

Step 4
Add flour, baking powder and egg,
S1, RVS 350RPM 30S, 350RPM 30S,S3
Transfer dough into a bowl, form into a ball shape and cover. Let dough cool and rest for at least 2 hours.

Step 5
Preheat oven to 180C.

Step 6
Cut dough ball into 4 equal pieces, roll out each piece between 2 sheets of baking paper to a thickness of 5 mm. Cut dough into rectangular shapes (3 x 5 cm), place them with some space in between onto a baking tray covered with baking paper. Bake in a preheated oven at 180C for 12 - 15 minutes.

Step 7
Glaze hot gingerbread with the icing. Allow gingerbread to cool completely before storing it in an air-tight container.