For the dough, place the sugar and honey in a small saucepan and heat until the sugar has completely dissolved. Pour into a bowl and let cool down lukewarm.
Mix both types of flour with baking soda and gingerbread spice. Add the eggs, the yolks and the butter in pieces at room temperature. Finally add the cooled honey mixture. Now knead everything in the food processor or with your hands into a smooth dough, shape into a dumpling, wrap in cling film and put in the refrigerator for a day.
The next day, roll out the dough on a floured surface approx. 3 mm thick, cut out shapes and thinly coat the pieces of dough with milk. Place on a baking sheet lined with baking paper and bake on the 2nd rail from the bottom at 180 ° C for 12-15 minutes.
This amount of batter is enough for a large gingerbread house plus decorations such as B. Christmas trees, fences, small figures, etc. The dough can easily be stored in the refrigerator for a few days without anything happening to it.
Frosting / sugar glue:
This sugar glue is ideal for assembling the house: Beat 2 egg whites with 1 tablespoon of lemon juice and then gradually add 250 g of powdered sugar. Beat the whole thing with the mixer until the mixture is very firm.
Fill into a (disposable) piping bag and join the parts together. Experience has shown that I always need a lot of frosting, hence double the amount in the list of ingredients. Finally, decorate to your heart`s content with sweets and delicacies.
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