35 dkg rye flour,
60-70 dkg all purpose flour,
25 dkg honey,
25 dkg sugar,
1dkg bicarbonate of soda,
8 dkg butter
2-3 tbsp gingerbread spice mix (i.e. ginger, cardamom, star anise, clove, nutmeg, all spice)
1 tsp cacao powder
rind of lemon, orange
Decoration: 10-15 dkg powdered sugar, 1 egg white, 1-2 drops of lemon juice
Warm up the honey with the butter, sugar. Let it cool. Mix it well with 3 egg yolks and the rest of the ingredients except rye flour and all purpose flour. Bit the egg whites until stiff. Fold it gently with the batter and rest it int he fridge for one night.
Next day mix the two kinds of flour and add gradually to the room temperature batter stirring it well. Add more flour if it is too sticky.
Roll the dough out on a floured working surfice ( ½ cm thick). Shape it of your choice.
Before baking brush it with lightly beaten egg.
Spread them two inches apart on baking sheets lined with parchment paper, and bake it at 180 °C in preheated oven (165 °C if electric) for 6-8 minutes.
To decorate them with icing beat the egg white with powdered sugar, lemon juice until forms stiff peaks. Add more sugar if it doesn’t dry quickly.