Tips & Preparation
Stir 4 whole eggs with 50g raw cane sugar, 4 tablespoons of honey and 4 level tbsp of Bergkraüter's gingerbread spices until frothy, then let stand overnight. In the morning, mix 60g of freshly ground rye or spellt, 1 tablespoon of baking soda and 25g of grated nuts to the mixture. Knead, roll out and cut out shapes. Bake in a preheated oven at 200 degrees for 6 to 8 minutes.