Magyar karácsonyi mézeskalács / Hungarian gingerbread for Christmas

Ingredients:
350 g all-porpouse flour
1 egg + 1 egg yolk
80-100 g icing sugar
1/2 tsp ground cinnamon
1/2 tsp ground cloves
120 g honey
50 g unsalted butter
1 tsp unsweetened cocoa
1 tsp baking soda

Preparation:
1. Mix the flour, sugar, cocoa, baking soda, cinnamon and cloves in a bowl.
2. Melt the butter and the honey together to about 50 Celsius (120 Fahrenheit). Add honey and egg and egg-yolk to the dry ingredients. Mix well, knead it with a spoon (or in the food processor, it is better). Take care, the dough is sticky.
3. Let it stand for half an hour.
4. Meanwhile preheat the oven to 180 Celsius (350 F).
5. Take the dough and knead it.
6. Stretch the dough and sprinkle flour under and over it. Thickness: 2-3 mm.
7. Cut the dough out into various shapes ( using favourite cutters). Place them on greasy paper/foil (or without them).
8. Put them into the ovenpan and bake them until golden brown. (8-10 minutes).
9. Let it cool. Put them into a box.

Decorate the gingerbreads with white icing when cooled down.

1 egg white
120-150 g icing sugar
few drops of vinegar (or lemon juice)

Beat the egg whit for 2-3 minutes with mixer, add the vinegar and beat again until it will be very hard (about 4-5 minutes). Add 1 tbsp powdered sugar and mix, then add remaining sugar gradually. Mix them well. Put white icing into nylon pouch. Cut a tiny hole of the pouch's coign. Decorate the gingerbreads. Leave them on the table until the icing is dry (about 2-3 hours), and put them into a metalbox.

(Original: http://www.hungariancook.hu/2009/11/gingerbread-traditional-hungarian-xmas.html)