1. Prepare the gingerbread mix, honey and eggs
2. Tips for weighing honey: blanch the load-bearing box with hot water, then pour it out, pour the honey into the load-bearing, so that the honey will not stick to the box easily
3. Mix the mixed powder, eggs and honey in a bowl
4. Cover the dough with plastic wrap and place it in the refrigerator in the refrigerator for 1 hour
5. Take out the dough and roll it into a 6 mm dough
6. Place the mold on the dough to make a pattern
7. Put baking paper on the baking tray and then put the pressed pattern, preheat the oven at 180°C and bake for about 10 minutes (you can check it when the time is almost up, and insert it with a toothpick to see if it is still sticky)
8. Frosting method: put a little egg white in the powdered sugar in a bowl (a little bit is recommended)
9. Add lemon juice
10. Stir it to be viscous
11. Put it in the piping bag (you can also put it in the usual airtight bag and cut a small mouth)
12. Just decorate the flowers as you like
