Mix flour and backing powder with the eggs in a bowl. Then add the sugar, honey, spices and cinnamon. Start mixing with a spoon. Continue kneading by hand until it binds. This might take a while. The consistency should be sticky and compact in the end. Cover with cling film and let it rest a few hours in the fridge.
Roll the doughapprox. 0.5 cm thin and cut out in desired forms. Use plain white flour to avoid sticking. Preheat oven to 170°C with hot air on. Place the ginger bread on a tray on backing paper leaving some space between and coat them with a bit of milk. Bake for 10 minutes. Decorate as you wish.
If you wish to mix your own spices use equal parts of nutmeg, ginger powder, star anise, piment, clowes, cardamom and cinnamon. Mix well.