Summary

Ingredients

• 300 g rye flour
• 150 g nuts, rated
• 200 g cane suar
• 1 ½ tablespoon gingerbread spice
• 1 teaspoon baking soda
• 3 tablespoon honey
• 3 egg (s)
• 1 egg (s), for brushing

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Instructions

1. Knead all ingredients into a dough and place in a warm place for 1-2 hours. It is essential that the dough rest so that the baking soda can take effect.
2. Then roll out 5 mm thick and cut out as desired. Brush with egg yolk.
3. Bake smaller biscuits (diameter 5 cm) at 180 ° C for a maximum of 5 minutes.
4. Bake larger biscuits at 180 ° C for a maximum of 7 minutes.
5. The gingerbread cookies are super soft and instantly edible. The secret to good soft gingerbread is the baking time! Gingerbread only needs a very short time in the oven. It is essential to stick to the baking time, then it is guaranteed to succeed.