AUSTRIAN GINGERBREAD COOKIES

Steps:

• Blend sugar, eggs, honey, butter, rum, spices and lemon zest. Cover this mix and let it rest for 12 hours in the fridge.
• Dissolve baking soda in the milk. Blend with the spice mix. Add nuts, and mix well. Add flour and thoroughly knead the dough.
• Preheat the oven to 170C/fan 150C/gas 5.
• Roll out the dough, about 1 cm thick. Use cookie cutters to create cookies and put them on a baking tray (lined with parchement paper). Apply a thin layer of egg onto the cookies. Optional: Put chopped walnuts or small pieces of dried fruit on top. Bake the cookies for about 8-10 minutes (they should remain light in colour). Let cool.
• Store gingerbread cookies in an air-tight container. They will keep for several weeks. If they get hard, add a slice of apple to soften them.