How to make GINGERBREAD:

• Place the sugar and honey on a low heat.
• Add the cinnamon, nutmeg, cardamom, aniseed, butter, and cocoa and heat until the mixture is homogeneous, and the sugar and butter are completely melted.
• Take the mixture off the heat, remove the aniseed, and set aside for 3-4 minutes.
• Beat the egg gently then fold into the honey mixture.
• Sift the flour together with the salt and baking powder and make a well in the center.
• Pour the liquid mixture into the well and start kneading.
• You will get a homogeneous dough that is slightly sticky. But don't worry if it doesn't come off your fingers very easily; just leave it like that.
• Wrap the dough in cling film and chill overnight. It can be left in the fridge for 2-3 days.
• Divide the dough in two and roll out a sheet of each piece, not too thin - about 0.5-0.7mm thick or 0.02-0.03 inch, then cut the dough into the desired shapes.
• I used little hearts, stars, and bells as that's what we had in the house.
• Line a baking tray with baking paper and preheat the oven to 180 degrees Celsius (356 Fahrenheit).
• Place the shapes on the tray and bake for 7-8 minutes, taking out before it changes color.
• Remove from the oven, leave on the tray for 2-3 minutes (as it will be quite soft) then carefully transfer to a cooling rack.
• For the garnish, mix egg white with a pinch of salt and 2-3 drops of lemon juice.
• Add the powdered sugar, one tablespoon at a time, mixign well after each addition.
• You should have a creamy glaze that doesn't lose its shape. Add more sugar if necessary.
• Decorate each gingerbread with the icing and colored sugar balls.
• Enjoy!