Glazed russian gingerbread

1 serving


roll the dough into small balls, put them on a dry baking sheet, press slightly so that they become flat, and bake for 10-12 minutes at a temperature of 220-230 ° C. after baking and cooling, put a few gingerbreads in a small saucepan, pour the sugar syrup, boiled to a sample on a thick thread, close the saucepan and shake it several times until the syrup evenly covers the gingerbread. then put the gingerbread on a clean baking sheet and put it in a dry place. after 1-2 hours, the gingerbread will dry and can be stored for a long time