• In a larger bowl combine the brown sugar, honey and softened butter
• Add the egg and the sourdough starter. You can always leave out the sourdough starter from this recipe but note that you may have to adjust the amount of flour to achieve the same dough consistency.
• In a smaller bowl combine about 2/3 of the flour and all of the salt, baking soda and spice mixture (I mention the specific spice combination I use in the corresponding section of the article above).
• Combine the wet ingredients and the flour mix. Once you have everything mostly mixed in the bowl transfer everything to your counter and start adding the rest of the flour. Keep working the dough until it is smooth and no longer sticks to the counter.
• Wrap the dough in plastic wrap and store in the fridge for at least 24 hours. If you've added the sourdough starter then you can leave it in the fridge for a couple of days for a longer fermentation process.
• Once ready to bake take your dough out of the fridge and leave on the counter for 30 mins to soften.
• Roll out the dough on a lightly floured surface and cut out your desired cookie shapes.
• Bake in the oven at 180 °C for 8 mins. Note that the timing might change depending on how thick your dough is. Keep a close eye on the cookies and take them out once they have browned.
• Brush the cookies with an egg wash immediately after getting them out of the oven for a nice glossy finish.

Icing

• In a bowl whisk together the egg white, powdered sugar and citric acid. Read the corresponding section of the article to find out more about the right consistency of the mixture.
• Add a few tablespoons of the icing into your piping bag and have fun with the decorating!