|Rye flour||3 Cup (48 tbs)|
|White flour||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Powdered anise||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
Combine the rye and white flour in a large bowl.
In a saucepan, bring the water, honey, molasses and anise to a boil and simmer 5 minutes.
Add the liquid mixture to the flour and knead into a ball.
Cover the dough and refrigerate for 2 days.
Combine the cloves, cinnamon, ginger, baking soda and buttermilk and knead into the dough.
Make sure the ingredients are well combined.
Roll the dough out on a floured board to a 1/2 inch thickness.
Using cookie cutters, cut figures out of the dough.
Place on buttered cookie sheets and brush with milk.
Bake in a preheated 400° oven for 20 to 30 minutes.