Summary

Ingredients

• 300 g rye flour
• 150 g nuts, round
• 200 g cane suar
• 1 ½ tablespoon gingerbread spice
• 1 teaspoon baking soda
• 3 tablespoon honey
• 3 egg (s)
• Flour for the work surface
• Egg (s) for brushing
• wafers

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Instructions

1. Mix all ingredients and knead into a dough. Let rest in a warm place for 1 - 2 hours so that the baking soda works.
2. Roll out the dough on a floured work surface and cut out with molds or, since the dough is very sticky, always cut off a teaspoon of dough and press about 5 mm thick onto wafers with wet hands. Or roll out the dough under cling film as a flatbread on baking paper, bake and cut immediately after baking. Brush the dough with egg yolk before baking to give it a nice shine.
3. Bake the gingerbread at 180 ° C for approx. 5 - 10 minutes, depending on its size. It is essential to pay attention to the baking time so that they do not become hard.
4. Tip: The gingerbread can also be covered with chocolate.