cocoa gingerbread men Italy Recipe

Put the butter, sugar, and honey in a saucepan and heat over low heat until completely melted, then let cool.
Meanwhile, in a separate bowl, sift together the flour, cocoa, ginger, and bicarbonate.

Combine the egg yolks and butter, mix briefly until a homogeneous dough forms, wrap in plastic wrap, and refrigerate for at least 1 to 2 hours, preferably overnight.

After the resting time has elapsed, take the dough out again, roll it out on a lightly floured work surface into a fairly thin sheet (about 0.5 cm) and use a cutter to cut out the little men.

Place them well apart on a baking tray lined with baking paper and bake in a fan oven preheated to 180°C for about 10 minutes or until lightly golden brown, then cool completely.

Start whisking the egg whites, then add the powdered sugar first, then the lemon juice. You don’t need to beat the egg whites completely. The result is a smooth, dense, yet fluid icing.

Fill a piping bag with a smooth, very thin tip with the icing, decorate the little guys as you like, also using sprinkles, and leave for at least 7-8 hours.

When your cocoa gingerbread man is ready, just let the icing dry and serve.