How to cook
Grind the oatmeal in a blender without turning it into flour, but simply grind it into small flakes/pieces.
Mix the dry ingredients - wholemeal flour, grinded oats, a pinch of salt and baking powder.
Cut the butter into pieces and add it to them - it should be cold and firm.
Rub everything with your fingers until fine crumbs form.
Pour the honey and milk and knead a homogeneous wholemeal dough. If it's quite sticky, add more flour.
From the dough and form balls smaller than a walnut. Flatten them and place them in a tray lined with baking paper (they will take up two trays).
Bake the wholemeal cookies for 12-13 minutes at 392°F (200°C) in a preheated oven.
Once they have cooled, the wholemeal gingerbread cookies are ready. But to make them even tastier, if desired, melt in a water bath or over very low heat about 80 g of dark chocolate with two or three spoons of water. Drizzle the cooled gingerbread cookies and allow the chocolate to set before serving them.
Enjoy these delicious gingerbread cookies.