In a saucepan, add the sugar, butter, and honey, place over low heat, stirring regularly until the sugar melts.
Remove from heat and let cool slightly.
In a bowl, mix the ginger, cinnamon, cocoa, salt and grated zest from half a lemon, mix and break the egg - mix with a whisk for another 2-3 minutes.
Pour the mixture prepared earlier already cooled.
In another bowl, mix the sifted flour with the baking powder.
Gradually, in 4 installments, we add the dry ingredients to the mixture, knead, and shape into a disc, wrap it in plastic wrap, and refrigerate for 4 hours or overnight.
Take out the dough and roll it out between two sheets of parchment paper, to a thickness of 3-4 mm.
Cut out leaf shapes or improvise with any shapes you want.
Transfer the figures to a tray lined with baking paper.
Place in the preheated oven at 180 C for 10-12 minutes (or until the edges begin to brown).
Remove from the oven, let cool.
Decorate the edges with special contour pencils, and fill the middle with melted white chocolate.
Let it cool for 10-15 minutes and then serve. Enjoy!
