In a small saucepan, add 1 tablespoon of sugar and melt over low heat until it caramelizes and turns a deep brown, avoid burning it too much.

Pour 125ml of hot boiling water over the caramelized sugar (it may sizzle a bit initially) and stir until all the caramelized sugar dissolves.

Add 260g of sugar into the pan...

...and the ground spices, stirring until the sugar dissolves and the syrup nears boiling without actually boiling.

Remove the pot from the heat and add 150g of flour.

Mix thoroughly with a whisk to avoid lumps and set aside for about 30 minutes to cool. You may place it in a bowl for faster cooling.

In the remaining 330g of flour, add 0.5 teaspoon of baking soda.

Add melted and cooled butter, the egg, and the caramel mixed with flour from the pan to the flour.

Stir well with a spoon or spatula to combine and incorporate the flour.

Transfer the dough to a floured surface and knead gently until smooth.

It will be a smooth, slightly sticky dough.

Cut the dough into walnut-sized pieces.

Shape into balls and place them on a baking tray lined with parchment paper.

Bake in a preheated oven at 200°C for 10 minutes—ensuring not to overbake, as they will harden.

While baking, quickly prepare the glaze: beat the egg white, gradually adding 1 cup of powdered sugar until a thickening icing forms.

Once out of the oven, the gingerbread will rise and brown nicely. Check the base for doneness.

Divide the gingerbread between two large bowls (handling carefully while hot) and pour an equal distribution of glaze over them—approximately half per bowl.

Mix gently with a spoon or shake well with a covered lid.

To dry, return them to the tray lined with baking paper.

The icing dries quickly, and within half an hour, after they cool, you can enjoy them.

They taste best after cooling for about 1-2 hours after baking.

Enjoy your meal!