New year's gingerbread

14 servings
1 hour 16 min

To make gingerbread, take the dough prepared earlier. I remind you how they made it. Take the products on the list for the test.

Mix all dry components: flour, ginger powder, ground cinnamon, baking powder, powdered sugar and salt. Mix until evenly distributed.

cut solid oil from the refrigerator into a cube and stir into the dough, first it turns out a crumb, as when preparing a regular shortbread, which you gradually collect into a lump, adding honey and yolk eggs. Leave the protein to glaze.

Knead the soft dough, place it in a food bag and place it in the fridge for half an hour (or as long as you want). dough can be made in advance, a few hours before baking if necessary.

Using chilled protein and lemon juice with a mixer, whisk together the cool foam.

Continuing to whisk, gradually add the icing sugar, whisk until stable peaks. Transfer the glaze to a pastry bag or bag, from which you then cut off the tip, leaving a small hole.

Roll the dough with the desired thickness - if you want a lot of crispy gingerbread, then sweeter, if soft - then thicker. I rolled out somewhere up to 0. 5 cm. Cut out gingerbread molds.

Put in the oven heated to 180 degrees for 10 minutes (depending on the oven and the thickness of the gingerbread).

Cool the ready-made gingerbread and glaze the drawings.