3 1/3 cup (300 g) rye flour
1 cup (200 g) raw cane sugar
2 eggs, whole
2 tbsp honey
1 tsp baking soda
2 tbsp (15 g) gingerbread spices
(you can get it in the shop) or a mixture of ground cinnamon, allspice, nutmeg, cardamom, and cloves grated lemon peel from ½ lemon. 


Mix flour, sugar, sodium, gingerbread spices, and lemon peel well. Knead into a smooth dough with the eggs and melted honey. Let rest for half an hour. Preheat oven to 160°C. Cover baking tray with parchment paper. Roll out gingerbread dough so that it is about 5 mm thick and cut out the desired forms (hearts, trees, bells,…) You can also decorate the gingerbread with almonds or nuts. Bake for about 10 -15 minutes (180°C.). After baking, spread icing on those you have not decorated yet.


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