Mix all the ingredients in a food processor until you’ve got a crumbly dough.

Knead the dough with your hands until it sticks together.

Form a ball, wrap it with cling film and let it set in the fridge for 30 minutes.

Preheat the oven to 180ºC. Line a baking sheet with parchment paper.

Dust your workspace with flour and use a rolling pin to flatten the dough until it’s 3-4 mm thick.

Use the gingerbread man cookie cutters to cut out as many cookies as possible and place them on the baking sheet with a small space between them.

Bake the cookies for 15-18 minutes.

Let them cool on a rack.

Melt the chocolate au-bain-marie or in the microwave at 30 second intervals.

Pour the melted white chocolate in a piping bag or zip-lock bag and cut off a small triangle at the bottom. Decorate the bones on your cookies and let them set.