|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 art. l|
|18.||Lemon zest Dough||1 Tsp|
|19.||Orange zest Dough||1 Tsp|
Mix oil with honey and sugar, melt in water until sugar is completely dissolved.
In a separate bowl, mix cocoa and all the spices. Ginger root grate on a fine grater.
Combine the oil mixture with spices, add ginger, orange and lemon zest.
Cool the mixture and add baking powder, salt and half flour to it, mix well and add the yolks with rum.
Add the rest of the flour gradually and knead the dough. Wrap the finished dough in cling film and put in the refrigerator overnight.
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.
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.
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.