Gingerbread pop cookies (gluten free)

Ingredients

• 110 g Gluten free flour mix
• 1/4 tbsp Ginger, ground
• 40 g Icing sugar
• 40 g Butter, unsalted
• 30 g Cane sugar
• 1/3 pcs Egg, separated
• 30 ml Honey
• 1/4 tbsp Pomegranate juice
• 1/4 tsp Baking soda

Method

1. Preheat oven to 180°C and line baking sheet with parchment paper.
2. Beat the butter and sugar until creamy.
3. Add honey and egg yolk, then mix until combined.
4. Sift in flour, baking soda, and ginger.
5. Mix until combined thoroughly.
6. Transfer the dough onto floured surface and knead until smooth.
7. Roll out to 0.5-cm thickness and cut out desired shapes using cookie cutter.
8. Transfer to baking sheet and place a wooden stick under each form; press gently.
9. Bake the cookies for 7-10 minutes.
10. Remove from the oven and place on rack to cool.
11. Meanwhile, combine icing sugar with pomegranate juice or any other juice, depending on desired color.
12. Spread the icing over cookies then place aside until the icing is firm.