Domino Gingerbread

Heat the honey, sugar, gingerbread spice and butter in a saucepan, stirring, until the sugar has completely dissolved.

Put the warm mixture into a mixing bowl and let it cool to room temperature.

Stir in the egg with the whisks of the hand mixer until everything is well combined.

Thoroughly mix the flour, cocoa powder and baking powder in a bowl.

Add about half of the flour mixture to the honey mixture and knead in with the dough hooks.

Add the remaining flour mixture and knead the dough with your hands into a smooth dough.

Wrap the dough in cling film and chill for about 2 hours.

Preheat the oven: fan 150 °C or conventional 175 °C. Line baking sheets with parchment paper.

Roll the dough out on a floured surface to about 4 mm thick into a rectangle and cut rectangles of approx. 2.5 cm × 5 cm.

Place the dough pieces on the sheets and brush the surface thinly with whole milk.

Bake the sheets one after the other for about 10 minutes and then let the gingerbreads cool completely.

Whisk the egg white and powdered sugar into a thick, smooth icing.

Fill the icing into a disposable piping bag, snip off a small corner and decorate the gingerbreads like domino pieces.

Let the decorated domino gingerbreads dry until the icing is set.