For the recipe you need the following ingredients:
150g powdered coconut blossom sugar,
1 egg white.
For the dough :
100g butter (soft, in pieces),
120g powdered coconut blossom sugar,
190g maple syrup,
1 tsp cinnamon,
1/2 tsp cardamom,
1/2 tsp nutmeg,
1/2 tsp salt,
670g gluten-free flour mix ,
1 pack of baking powder,
Put 150 g icing sugar in a saucepan (insert the Thermomix mixer attachment).
Add egg white and beat until stiff (Thermomix 1 min./speed 3, then remove mixer attachment).
Decant the glaze and cover with a damp cloth.
Put the butter, 120g icing sugar, honey, maple syrup, cinnamon, cardamom, nutmeg and salt in the saucepan and heat for 5 minutes at 100 degrees while stirring (Thermomix level 1).
Add gluten-free flour mix , baking powder and egg and knead for 1 min (Thermomix level 4).
Cover the dough in a bowl and refrigerate and let rest for at least 2 hours.
Preheat the oven to 180 degrees and line 2 baking trays with baking paper.
Cut the dough into 4 parts of roughly the same size, roll out each piece of dough between cling film to a thickness of 5-8 mm.
Cut out Christmas motifs, spread them out on the baking sheet a little apart and bake for 9 minutes.
Spread the glaze over the still hot gingerbread (still on the baking sheet) and decorate.
Allow the gingerbread to cool completely and store in a cookie jar until ready to eat. (If they are not all eaten beforehand ;-))