Ingredients for the dough:

3 cups (450 g) flour 1 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoons ground ginger 1.5 teaspoons cinnamon 1/4 teaspoon ground clove powder 1/4 teaspoon nutmeg A pinch of salt 120 g butter (soft) 1/2 cup (100 g) brown sugar 1/2 cup (160 g) molasses or liquid honey 1 egg

Ingredients for the glaze:

1 cup (125 g) powdered sugar 2-3 tablespoons lemon juice or water Food coloring (optional)

Preparing the dough:

In a bowl, mix flour, baking powder, baking soda, spices and salt. In a separate large bowl, whisk the soft butter with brown sugar until fluffy. Add the molasses or honey, and then the egg, continuing to beat until smooth. Gradually add the dry mixture to the oil mixture, kneading a soft dough.

Cooling:

Wrap the dough in cling film and refrigerate for 1-2 hours (or overnight).

Baking:

Place the figures on a baking sheet lined with parchment. Bake for 8-10 minutes, until the edges are golden. Let it cool down.

Glaze:

Mix the powdered sugar with lemon juice to the desired consistency. Transfer the glaze to a pastry bag (or a bag with a cut corner). Decorate the gingerbread according to your taste. Let the glaze dry. Add personality: Use colored glazes, beads and edible sequins to decorate.

Storage:

Gingerbread is best stored in an airtight container for up to two weeks. Enjoy your meal!