Heat the honey together with the butter and sugar and mix. Meanwhile, dissolve the potash and the deer horn salt in 2 tablespoons of lukewarm water each. Then let stand for 10 minutes and mix again. After the honey mixture has been heated and mixed to a viscous mass, let it cool down again. Mix the flour with the gingerbread spice, salt and cocoa dry and add the cooled honey mixture (lukewarm) and mix.
Then also add the eggs, the staghorn salt solution and the dissolved potash and work into a kneadable dough. Roll out the dough flat (the dough will rise a lot later) and cut out as desired.
Then bake in the oven at 150°C (convection oven) for about 15 minutes. Another possibility is to bake the dough first and then cut out any shapes, e.g. with a knife. Afterwards, it is still possible to coat the gingerbread with a glaze. For white or transparent glaze, powdered sugar is mixed with a few drops of water until a spreadable mass is formed. If you like, you can also color the glaze:
Yellow: add saffron to the white glaze.
Red: add beet juice, cherry juice, other coloring juices, possibly red wine to the white glaze.
Green: add spinach juice to the white icing. Blue: add food coloring to the white icing. For chocolate or brown glaze: mix powdered sugar and cocoa with water in equal proportions. For the glaze, the less water, the less transparent and clearer the color.
