Healthy Spelt Gingerbread with Honey & Walnuts

In a large bowl, mix the spelt flour, grated walnuts, baking soda, and gingerbread spice. Add the room-temperature butter, honey, cane sugar, and the egg, and knead everything into a compact dough. Wrap the dough in cling film and let it rest in the refrigerator for one day.

The next day, remove the dough from the refrigerator and let it soften at room temperature for about 1–2 hours so that it is easier to work with. Preheat the oven to 170 °C top/bottom heat. Line a baking sheet with baking paper.

Lightly flour the work surface. Roll out the dough in portions to a thickness of approx. 3–4 mm and cut out gingerbread shapes using cookie cutters of your choice.