Honey gingerbread

For the base of simple honey gingerbread, combine sugar, honey, butter and spices in a small saucepan. Place on low heat, stirring constantly.

We are waiting for the butter to completely melt. It is not necessary to bring the mixture to a boil. It is enough for all components to dissolve and combine into a homogeneous mass.

As soon as the base is removed from the heat, immediately add baking soda and stir quickly. The honey mass will begin to lighten and foam. This will make the gingerbread even more airy.

Leave the mixture to cool for a few minutes; it should be warm but not hot. We begin to introduce eggs. First mix in one egg, and then another. If you mix eggs into hot honey, they will curdle. It is optimal to cool the mass to 30-40 degrees.

Pour the gingerbread base into a large bowl. Sift 200 g of flour into it from the total volume and add salt. Mix the dough with a whisk until the lumps dissolve.

Now add another 200 g of flour. The dough will become thick and sticky, so it is more convenient to knead it with a spoon or spatula. Mix in the flour thoroughly, trying to make the dough homogeneous.

Pour the remaining 100 g of flour onto the work surface. We transfer the honey dough here and begin to mix in the remaining flour with our hands. Gradually the dough will stop sticking to your hands and become more flexible.

Once all the flour has been mixed in, roll the dough into a ball. Place it in a plastic bag and put it in the refrigerator for 1 hour. This will make the dough denser and easier to work with.

Lightly flour the surface and rolling pin to prevent the dough from sticking. Roll it out into a layer 2-3 cm thick. Cut out the gingerbread cookies with a glass or cookie cutters. We collect the scraps, roll them out again and cut out a few more blanks.

Transfer the gingerbread cookies to parchment paper. Place them in the oven for 30 minutes at 180 degrees. The baking time can be adjusted to suit the characteristics of your oven. But it is important to monitor the products, since honey dough tends to burn.

While the homemade honey gingerbreads are baking, let's make the sugar icing. Start cooking it 5 minutes before turning off the oven with gingerbread. Add water to sugar and place on low heat. Bring to a boil, stirring constantly. Let the glaze simmer for 1-2 minutes and turn it off. Take out the gingerbread cookies and immediately pour glaze over them. Leave to cool on a wire rack. The glaze will cool along with the gingerbread cookies.

Do you feel the bright aroma? This is what homemade honey gingerbread smells like. Sweet, with a slight ginger spiciness - it's incredible!
Enjoy your meal!