For the cookies:
390 g of GALLO cake flour
2 g of salt
3 g of baking soda
2 teaspoons of powdered ginger
1 teaspoon of powdered cinnamon
¼ teaspoon of nutmeg
¼ teaspoon of ground cloves
113 g of butter, room temperature
260 g of sugar
For the icing:
1 egg white
120 g of icing sugar
Preheat the oven to 170ºC.
In a bowl, mix the butter with the sugar and beat with a hand mixer for 4 minutes.
Add the egg and mix until fully mixed. Finally, add the flour with the spices, baking soda and salt. Mix with a spatula until you get a smooth dough.
Roll out the dough on a flat surface dusted with a little flour until you get a thickness of 5 mm. Cool down the dough in the fridge for 10 minutes.
Cut out the cookie shapes using cutting moulds and place them on an oven-safe tray. Bake at 170ºC for 12 minutes and let them cool.
For the icing, beat the egg white and icing sugar with a hand mixer until you get a smooth and shiny icing.
Put the icing in a piping bag with a nozzle and decorate the cookies.