Gingerbread Figures

Melt the honey, sugar and butter in a saucepan over medium heat, stirring.

Let the honey mixture cool to hand temperature and transfer to a mixing bowl. Stir in the egg, lemon zest, cocoa powder and all the spices.

Dissolve the potash and baker's ammonia in 1 tbsp of water and stir thoroughly into the honey mixture.

Gradually work in the flour and finally knead the dough briefly but thoroughly by hand.

Wrap the dough in cling film and let it rest at room temperature until the next day.

Preheat the oven to 175 °C (top/bottom heat) and line a baking sheet with parchment paper.

Knead the dough briefly, roll it out on a floured surface to about 2 mm thickness and cut out shapes with cookie cutters. Place them on the baking sheet.

Bake the gingerbread figures on the middle rack for about 18 minutes.

Remove the gingerbread figures from the sheet and cool completely on a wire rack.

Decorate as desired and allow to dry.