Gluten-free gingerbread - soft

1. Mix Universal mix and Fine mix with powdered sugar and gradually add eggs, softened butter, honey and baking soda.

2. Make a smooth dough, wrap it in cling film and let it sit in the fridge for 24 hours.

3. Roll out the rested dough to a thickness of 3 mm and cut out different shapes. Place on a tray lined with baking paper and bake in a preheated oven at 170°C for 10 minutes.

4. While still hot, brush the egg yolk with water.

Method protein frosting:

1. Mix egg white and 3x sifted powdered sugar with potato starch by hand. Stir the mixture for about 20-30 minutes.

2. Fill the bag with icing and decorate according to your imagination.