|1.||Honey Dough||500 Column|
|2.||Dye Glaze||1/4 Tsp|
|3.||Lemon juice Glaze||1/2 Tsp|
|4.||Chicken Egg Protein Glaze||1 PC.|
|5.||Powdered sugar Glaze||250 Column|
|6.||Wholemeal flour Dough||1250 Column|
|7.||Cocoa Dough||50 Column|
|8.||Ginger root Dough||50 Column|
|9.||Sugar Dough||250 Column|
|10.||Butter Dough||350 Column|
|11.||Egg yolk Dough||2 PC.|
|12.||Salt Dough||1/4 Tsp|
|13.||Ground cardamom Dough||1/2 Tsp|
|14.||Ground cloves Dough||2 Tsp|
|15.||Ground cinnamon Dough||2 Tsp|
|16.||Baking powder Dough||2 Tsp|
|17.||Rum Dough||3 tbsp|
|18.||Lemon zest Dough||1 Tsp|
|19.||Orange zest Dough||1 Tsp|
1 . Stage
Mix oil with honey and sugar, melt in water until sugar is completely dissolved.
2 . Stage
In a separate bowl, mix cocoa and all the spices. Ginger root grate on a fine grater.
3 . Stage
Combine the oil mixture with spices, add ginger, orange and lemon zest.
4 . Stage
Cool the mixture and add baking powder, salt and half flour to it, mix well and add the yolks with rum.
5 . Stage
Add the rest of the flour gradually and knead the dough. Wrap the finished dough in cling film and put in the refrigerator overnight.
6 . Stage
Roll out the finished dough into a layer, cut out cookies and bake in a preheated oven to 220 degrees for about 5-10 minutes.
7 . Stage
Cool the finished cookies while covering with a towel. Leave for a few hours, but better at night. For the glaze, grind all the ingredients, divide into parts and add helium dyes of any color. Using a bag with a hole, apply icing on cookies and let harden.
8 . Stage
Gingerbread Easter cakes are very fragrant, tasty and at the same time tender. Cook them for quite a while since it takes time for the dough to rest, and then ready-made gingerbread cookies before applying the glaze. For glaze, use better helium dyes of any color. From the specified number of ingredients, a lot of gingerbread is obtained so you can safely divide the ingredients in half.