Mix the dry ingredients (the flour, ginger, yeast, cinnamon and cloves) together.
Mix the oil with the sugar until it has dissolved completely. Add the honey and egg and finally add the flour and spice mixture.
The mixture must be as even as possible. If it is too sticky, add more flour until it is firmer and easier to handle.
Place the dough in a sealable plastic bag, or in a hermetic plastic container. Chill for 3 hours.
Roll out the dough directly on the baking parchment. It can be rolled out with a rolling pin between two sheets of baking parchment and frozen before cutting with the cutters, to make it easier to pull away the paper.
Cut the cookies by shaping them as you wish. Bake in a preheated oven at 356ºF for 11 to 15 minutes for larger cookies, and for 6 to 8 minutes for smaller cookies, or until the edges turn brown.
Once baked, decorate them with icing sugar (beat the egg white, sugar and lemon juice into stiff peaks), simulating Christmas decorations. The cookies can also be decorated with melted chocolate.