Baking mix gingerbread dough

This is how easy it is to bake 3 baking trays of gingerbread dough:

1. Open the freshness seal and pour the baking mix into a large bowl
2. Cut 50 g of cold butter into small pieces and add it to the baking mix in the bowl. Crumble by hand, with a food processor or with the Thermomix for about 2 minutes. Then add 240 g of honey, 2 eggs and 30 ml of water and knead for another 2 minutes.
3. Wrap the dough in cling film and chill for about 60 minutes or overnight.
4. Take the dough out of the fridge ½ hour before processing. Preheat the oven to 180 °C top/bottom heat. Line baking trays with baking paper.
5. Sprinkle the work surface and dough with flour and roll out the dough to a thickness of approx. 1 cm and cut out different shapes.
6. Place the gingerbread on a baking tray lined with baking paper and brush with 1 beaten egg. Bake in the oven on the middle rack for 12-15 minutes. Then leave to cool completely on a wire rack.
7. Brush the cinnamon rolls generously with water. Sprinkle with sugar and bake for about 25 - 35 minutes until the surface is golden brown.