Pre heat oven to 170 degrees C. Line two baking sheets with parchment paper.
Beat butter and sugar together until light and fluffy.
Reserve 2 tsp egg white and add remaining white and yolk to mixture and mix well.
Stir in the flour and spices to form a soft dough, wrap in plastic wrap and chill for one hour.
Roll out to about 5mm depth on a lightly floured top. Cut into shapes with any cookie cutter.
Brush with egg white and sprinkle with sugar and cinnamon if preferred.
Bake for 10-12 minutes. Leave to cool for 1-2 minutes on baking sheet before lifting onto a wire cooling rack.
Recipe courtesy of Nic Roodt, Partner, Johannesburg