• 1 kg flour
  • 4 dl powdered sugar
  • 2 tsp. baking soda
  • pinch of salt
  • 20 dkg butter
  • 3 whole eggs
  • 3 dl honey
  • 2 tbsp. cinnamon, ground cloves
  • To decorate
  • egg white
  • 6 tbsp. powdered sugar

Preheat oven to 160°C. Grease and flour the baking sheet.

Mix the powder materials, and crumble the softened butter into the mix. Pour honey, and crack an egg into the middle, then knead it. Pour flour on the pastry board. Be careful, if the pasta is too soft, then it will flow away in the oven.
Cut a small piece from the finished dough, and stretch it to be 2-3 mm thick. Cut out the shapes, put them into the baking sheet and bake them for 10 minutes. Spread sugary milk all over the gingerbread shapes, so they will be shiny after baking.

The top of the pieces given as gifts can be decorated with icing. Beat egg white with a pinch of salt, and add 6-7 tbspn powdered sugar to the airy foam. Put the foam into a plastic bag, then cut one of its corners and decorate through this. The decoration dries in a few hours. Store the gingerbread in metal containers, and put a slice of apple into it – the pieces will soften wonderfully.

based on article of
translated by Vivien Pasztai


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