For the choux pastry gingerbread bring water, honey, granulated sugar and thea to a boil and then cool slightly. Stir in rye flour and wheat flour mixed.
Add eggs, baking soda, staghorn salt, gingerbread spice and some cinnamon and gest. Mix into a dough and roll out. Brush cookie cutters with egg and bake at approx. 180 °C.
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