Chocolate Gingerbread

Heat honey and sugar slightly. Allow to cool slightly, add the remaining ingredients and knead vigorously. Cover with plastic wrap and let rest at room temperature for 1 to 2 days. Roll out dough to about 4 mm thickness, cut out any shapes and place on prepared baking sheet. Brush with beaten egg and bake in preheated oven at 160 °C for about 10 to 14 minutes until light brown. When cooled, brush with chocolate or sugar glaze. Variation: The dough can also be rolled out to sheet size, baked and then cut into cubes. However, it is then advisable to dip the pieces completely in chocolate, otherwise they will dry out very quickly.

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