- Wheat Flour - 750 Grams
- Rye flour - 250 Grams
- Yolk of eggs - 3 pieces
- Honey 750 grams
- Sugar - 250 Grams
- Oil (margarine, smalets) - 75 Grams
- Spices, sachets - 1 Piece
- Potash - 4 Grams
- Ammonium carbonate (soluble in cold water 3 liters) - 4 Grams
- Cocoa - 2 Art. spoons
- Sol - 1 Pinch
- Orange peel - 5 Grams
- Lemon peel - 3 grams
- Cinnamon - 3 Gram
- Badyan - 2 Grams
- Carnation - 2 Gram
- Cardamon - 1 gram
- Nutmeg - 2 grams
- Ginger - 2 Grams
1. In the vessel we heat honey with fat and sugar, until the sugar crystals are completely dissolved. Let's cool down, it should become barely warm. We mix sifted flour with cocoa and spices, baking powder (ammonium carbonate and potash), yolks and knead a soft plastic dough. The dough is left for several months, in a plastic container with a closed lid. 2. Separate a piece of dough from the whole piece and roll it into a layer of an approximate thickness of five to eight millimeters. With a metal mold, we cut figurines. 3. We cover the baking sheet with baking paper, put the gingerbread figurines on a baking tray, leave a distance of three to four centimeters between the figures. We send the pan to the heated oven (temperature 180 degrees). 4. We give ready-made gingerbread cookies for a while (next to apples), so they become softer.
Servings: 10