Bring the water and sugar to the boil, let the honey dissolve in the sugar solution. Put lukewarm in a large bowl and dissolve the deer horn salt in it.
Mix flour, margarine, egg, cinnamon, mixed cloves and baking powder into a dough and leave to stand overnight in a cool place.
Portion the dough, knead it and roll it out to a thickness of approx. 4 mm. Cut out as desired and bake at 180 ° for 8 minutes.
Is also very suitable for making a witch house.
Mix the icing made of powdered sugar and lemon juice and brush the cooled gingerbread with it.
Ingredients
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