Whole Grain Gingerbread

For the whole wheat gingerbread, mix flour, nuts, baking soda and gingerbread spice. Make a well in the center. Add the butter, honey and eggs and knead everything into a dough.

Let rest in the refrigerator for about 24 hours. Roll out on a floured board and cut out different shapes. Place them on a greased baking tray and brush with milk.

Bake at about 180 °C. Let cool and store in a tin.

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