Real Gingerbread

Bring butter and honey to a boil together. Add sugar and bring to a boil.

Add the spices and let them boil repeatedly.

Add 1 kg of flour and stir.

Beat the eggs into the mixture, add the deer horn salt dissolved in the water and mix.

Add more flour until you can take the dough out of the pot and knead it. Knead well for 30 minutes. Shape into a square log.

Leave at room temperature for one day and in the refrigerator for eight days. Then again at room temperature for a few hours.

Cut 1 cm thick slices, then flatten a little bit with rolling pin. Decorate with almond kernels.

Bake at 180° C for about 10 minutes and brush with honey water or dissolved gum arabic (drugstore) while still hot.

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