For the glaze:
In a bowl mix the dry ingredients for the dough. Add the egg whites and knead until a still sticky dough is formed.
Wrap into cling film and put into the fridge for at least one hour (we did it overnight).
For the meringue glaze:
Beat egg white with salt until stiff. While still beating add icing sugar by and by to make meringue.
The meringue should have a consistency that you can spread it with a brush onto the dough later.
It should have a more creamy consistency, so that it will stick on the dough and not running down.
Line out baking trays with parchment paper.
Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film (the dough should be about 1 cm thick).
Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
Bake the cookies at 170ºC for about 10 - 12 minutes (watch them carefully, because the meringue should not be browned).
Take the cookies out and let cool completely. Store them in an airtight container (the cookies get better and better, because the flavors blend over time).
Makes 40 cookies.