In a large bowl, mix the butter and 170 g of flour until you obtain a sandy texture.
In another bowl, beat the egg with the honey.
Add the remaining flour (170 g) with the gingerbread spices, sugars, and baking soda. Then add the flour/butter mixture. Mix everything together well.
Gather the dough and form a ball. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F.
Roll out the dough on a lightly floured surface to a thickness of about ½ cm, then cut out shapes of different sizes using star-shaped cookie cutters.
Arrange your shapes on a baking sheet lined with parchment paper.
Bake for 9 minutes; they should still be slightly soft when removed from the oven.
Let cool completely on a wire rack.
To assemble (you will need some white Sainte Lucie sugar paste): place cookies of the same size together.
Take the two largest cookies (two of the largest) and a piece of fondant. Make a small, slightly flattened ball of fondant and stick it to the flat side of the cookie. Then gently stick it to the surface of the other cookie without placing them face to face.
Place several cookies of the same size in the same way, then continue with the other shapes until you have used them all up. Finish with the smallest ones.
For decoration: decorate the tree as you wish with a white decorative pencil.
