- Buckwheat honey - 250 Grams
- Flour - 600 Grams
- Eggs - 1 piece
- Yolk of eggs - 3 pieces
- Baking powder - 1,5 teaspoons
- Sugar - 190 Grams
- Water - 1 glass
- Lemon - 0.5 pieces
- Spices - 2 Teaspoons
- Proteins of eggs - 2 Pieces (glaze)
- Powdered sugar - 100 Grams (glaze)
- Liquor cream - 1 To taste (glaze)
1. Boil water and fill honey. Stir the honey until there is a homogeneous liquid. 2. Razotrem with sugar three egg yolks and one whole egg (should get a fluffy light mass). Add here the juice of lemon, baking powder and lemon zest. Once again, whisk. Pour in the honey water and stir. Add the spoon on the spoon, gradually flour and knead the soft dough. Cover the bowl with a towel and leave the clock at 6-8 at room temperature. 3. On the board, pour a little flour and spread the dough. Once again we knead. Roll the dough into a layer approximately one centimeter thick. 4. Cut out the gingerbread with a mold and spread them on a baking tray, previously sprinkled with flour. We send in the oven for about 20 minutes, the temperature is 180 degrees. 5. Prepare the glaze. Liqueur mixed with sugar, add whipped into the foam proteins. Mix all together. We spread glaze on warm gingerbread. We put it for a few minutes in a warm oven. 6. Gingerbread cookies ready. Bon Appetit!
Servings: 10