Gluten-free gingerbread

First, prepare the dry ingredients. Mix the flour, gingerbread spice, almonds and soda together in a bowl.

In another bowl, mix the sugar, eggs, honey and butter. Keep in mind that the butter should be soft, preferably standing at room temperature.

Gradually stir the dry ingredients into the wet. Process the dough until smooth. If you find it too stiff, you can add a tablespoon of milk.

Form the dough into a ball, wrap in cling film and leave to rest in the fridge for about half an hour.

Once out of the fridge, roll out the dough on a floured rolling pin to a thickness of about 5mm and cut out your favourite shapes.

Bake in a preheated oven at 180°C for about 10 - 12 minutes. If you like harder gingerbread, leave them in the oven longer.

Let the gingerbread cool on a wire rack after removing from the oven.