Honey dough: put honey, invert or dextrose, milk and salt in a saucepan and boil to 111° C (it is best to measure the temperature with a special sugar thermometer). Immediately add both types of flour and work until smooth using a wooden spoon. Cover with cling film and let rest at room temperature for 24 hours.
Egg dough: beat egg, powdered sugar, vanilla sugar, lemon zest and spices until very foamy. Mix in flour. Cover with plastic wrap and let rest in refrigerator for 24 hours.
Gingerbread batter: mix dissolved ammonium or staghorn salt with egg and honey batter. Add dissolved potash and butter, mix and knead well. Shape flat, cover and let rest in refrigerator for at least 24 hours. Roll out gingerbread dough on floured work surface to about 4 to 5 mm thick. Sweep off excess flour with flour whisk or wider brush and cut out any shapes.
Place on prepared baking sheet, brush with milk and bake in preheated oven at 175 to 180 °C for 18 to 20 minutes with oven door slightly open.
Preparation Tip:
Decorate gingerbread with various sugar glazes or light or dark chocolate glaze. You can also fill the gingerbread with various fruit or marzipan fillings.
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