Gingerbread Cookies

Bring 5 tbsp. butter, sugar, milk and honey to a boil in a saucepan, stirring. Remove from heat and transfer to a large baking bowl. Fold in gingerbread spice. Cool dough mixture to room temperature.

Stir potash with 2 tsp water and knead into dough mixture with flour. Wrap dough in plastic wrap and refrigerate overnight.

Preheat oven to 200 degrees and line two baking sheets with parchment paper. Roll out dough in portions on lightly floured surface, not too thin, and cut out cookies and bake at 180 degrees convection oven for 10 min.

For the icing, sift the powdered sugar and mix with 3 tbsp. milk. Coat or decorate the cookies with it. You can also add a little bit of colored sugar sprinkles on top.

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