Warm the honey slowly and mix it with sugar. Stir in the other ingredients in sequence. Spread the mixture on a baking sheet lined with baking paper. Bake for about 20-25 minutes at 175 ° C on the 3rd sliding bar from the bottom. Then leave in the oven for about 20 minutes.
Spread the chocolate icing or icing on the warm gingerbread and cut into pieces as desired. Packed in containers, they last through the advent season.
If the gingerbread is too moist, do not keep it for so long, otherwise it could go moldy.
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