You will need:

GINGERBREAD DOUGH:
70 g light syrup
130 g brown sugar
125 g butter
3 tsp cinnamon
0.5 tsp ginger
0.5 tsp ground cloves
0.5 tsp allspice
250 g wheat flour

ICING:
4 pasteurized egg whites
4 dl powdered sugar
5 tsp vinegar

Here's how you do it:

Put the syrup, butter and brown sugar in a pan and melt it over a low heat. Meanwhile, mix flour, spices and cinnamon together in a bowl. When the butter mixture has melted, pour it into the bowl with the flour and knead the dough - this is easiest to do with your hands. Form the dough into a sausage and put it in a plastic bag. Now refrigerate the dough for approx. 1 hour before you continue working with the dough.

When the dough is cold, you can take it out and start working with it. Now cut a thick slice and roll it out on a table sprinkled with a little flour – roll it as thin as you can without it breaking. Take your desired cookie cutter and cut out your gingerbread cookies – repeat until all the dough is used.

Put your gingerbread cookies on a baking tray lined with baking paper, and bake them in the middle of the oven at 175 degrees for 7-8 minutes. When the cookies are finished baking, transfer them to a cold baking sheet/griddle to cool (if they remain on the hot baking sheet, they will "bake" further and become hard). Let the cookies cool down before you continue working with them.

When your gingerbread cookies have cooled, decorate them with icing. Beat the egg whites, icing sugar and vinegar together with an electric mixer until the icing is firm, smooth and even. Put the icing in a piping bag and cut a small hole in the end. Now decorate your gingerbread cookies with the desired pattern and they are ready to serve.

Bon appetite!