Filled gingerbread glazed with boiled sugar syrup

Honey, sugar are put in a pan, water is poured and boiled to a sample on a thick thread. Boiled syrup is strained through strainer, oil or margarine is added and cooled to 80-90 degrees. The flour is sifted, mixed with spices and gradually added to hot syrup during mixing with a wooden spatula or a strong spoon. If, by pouring flour into hot syrup, leave it unmixed for 1-2 minutes, then lumps form that will be difficult to stir. Kneaded dough is cooled to room temperature, eggs, baking powder are added and kneaded till dough acquires soft consistency. The dough should be cut immediately, otherwise it will tighten and the products will turn out to be poor quality. Roll the dough into a 4-5 mm thick formation. Cut the layer into 7x7 cm quadrangles, grease them with egg, put in the middle of each quadrangle, jam or jam. Cover the fruit filling with one corner of the quadrangle so that a triangle forms. Press the edges of the triangles, put them on a dry baking sheet and bake for 12-15 minutes at a temperature of 210-220 ° C. After baking and cooling, glaze the gingerbread with a spoon or brush with sugar syrup.