Whole-grain gingerbread cookies

Prepare the dough the day before. On a work surface, mix the dry ingredients, make a well, and add the egg, honey, and butter. Knead everything by hand into a compact dough. Shape the dough into a roll and wrap it in cling film. Store it in the refrigerator overnight. If you don't have much time, let it rest for at least 1 hour.

Preheat the oven to 170°C. Roll out the dough into a sheet 4 millimeters thick.

Cut out various shapes, transfer them to a baking sheet lined with baking paper, and bake for 10-12 minutes.