How to cook
Melt the sugar with a little water and the fat separately.
Knead a medium dough from the products. Roll out a 1/4 thick sheet. Make gingerbread cutouts of different shapes. Bake in a moderate oven, and once cooled, dip or roll them in the glazes.
To prepare the white glaze, beat all the ingredients for it into snow. You can dye part of the egg white mixture in different colors.
Use it to coat the gingerbread and allow it to dry. To make the chocolate glaze, put the cocoa with the sugar and a little water on the stove. Stir until thickened. Add 1 lump of butter and remove it from the fire.
Stir some more until cooled. Coat the gingerbread using a brush. While the gingerbread is still moist, sprinkle those with the white glaze with chocolate sprinkles and the others with coconut flakes.
The gingerbread is most delicious when aged 2-3 days.