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 50g 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 240g of honey, 2 eggs, and 30ml of water and knead for another 2 minutes.
3. Wrap the dough in cling film and chill for about 60 minutes or overnight.
4. Remove the dough from the refrigerator half an hour before use. Preheat oven to 180°C (top/bottom heat). Line baking sheets with baking paper.
5. Sprinkle the work surface and dough with flour and roll out the dough to about 1 cm thick and cut out different shapes.
6. Place the gingerbread cookies on a baking sheet lined with parchment paper and brush with a beaten egg. Bake in the middle of the oven for 12-15 minutes. Then, transfer to a wire rack to cool completely.