Cream butter, sugar and eggs.
Add cocoa, cloves, cinnamon and grated lemon zest. Chop the candied lemon peel, candied orange peel and raisins in a Moulinex and fold in.
Stir in the ground nuts, flour and baking powder. Stir in the milk.
Spread the mixture 1 cm thick on round wafers.
Place the gingerbread on a prepared baking tray form and bake leisurely.
Baking time: 160 °C / about 20 to 25 min.
Coat the cooled gingerbread with chocolate glaze.