Put honey, sugar and fat in a pot and heat while stirring until the sugar is dissolved. Let cool for 20-30 minutes. Mix flour, gingerbread spice, cocoa, ginger and baking powder and sieve into a bowl. Add the egg and honey mixture and knead into a smooth dough with the dough hooks of the hand mixer. (Let dough rest for 15 minutes if necessary) Roll out dough on a floured work surface 3-5 mm thick. Cut out snowflakes with different cookie cutters and place them on 2-3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.
Let the cookies cool down on the baking tray first, then let them cool down on cake racks for about 1 hour. Mix icing sugar, lemon juice and approx. 1 tbsp. hot water to a thick glaze. Put them into a disposable piping bag, cut off a small tip and decorate the cookies with the icing. Leave to dry for about 2 hours
waiting time approx. 3 1/2 hours