Delicious low-calorie recipes

Combine all dry ingredients (flour, baking soda, gingerbread spice) in a bowl.

Put honey, butter, and sugar in a saucepan and stir until the mixture comes to a boil. Cook for a minute, then remove from heat.

As soon as the bubbles disappear from the mixture in the saucepan, add and stir in the dry ingredients. This is easiest to do with a silicone spatula.

Once the flour has been stirred in, add cold milk. Mix well.
The dough will be very soft — unlike gingerbread dough. Don't worry! That's how it should be. Place the dough on cling film, wrap it up, and put it in the fridge overnight.

Remove the dough from the refrigerator about 30 minutes before baking the gingerbread cookies. Roll out and bake at 180 °C for ~7-8 minutes, depending on the oven and the thickness of the rolled dough.