Preheat the oven to 320°F (160°C). Line the bottom of a baking pan with parchment paper.

Prepare the dry ingredients: Sift the two flours in a large bowl, add gingerbread spice blend, and the rest of the dry ingredients. Combine well.

Put Sukrin gold IMO syrup, vanilla extract, and butter into a medium-size pot. While stirring, heat on medium-high just until melted. Do not bring to boil! Set aside and let cool down.

Using a spatula, combine scrambled eggs and flour until well incorporated. Add the Sukrin gold IMO syrup in butter mixture, and knead with your hands until you get a uniform dough.

You will probably want to distribute the dough into 3 batches. Accordingly, form 3 equal pieces. Cover with foil and refrigerate for an hour.

Take one piece of dough and place between two sheets of parchment paper or kitchen foil. Roll out until ¼ inch (½ cm) thick. Use cookie cutters to create the shapes. Place each cookie on the baking pan. Repeat these steps until you run out of dough.

Bake for 15 minutes or until the cookies are golden. Remove from the oven and let them cool on a cooling rack. The cookies will be tender and soft when hot but will get frim when cooled.

Icing: Mix together the egg white, lemon juice and powdered erythritol in a small bowl. Using a piping bag , decorate the cookies anyway you wish.

Once the cookies are chilled, place them into an airtight container and store for up to 10 days (if you can - I dare you!).