Easter gingerbread

Easter gingerbread can become not just an addition to traditional treats on Bright Sunday, but also gifts for loved ones and guests. Especially if you are creative in decorating these items! True, for the spectacular appearance of gingerbread, you will definitely have to tint the glaze with food colors (natural homemade ones, alas, will not give bright shades), but, you see, sometimes it is quite acceptable to use them. And be sure to involve the younger generation in the process of "confectionery drawing": they will simply be delighted with such an idea! And then the preparation of Easter gingerbread will turn into a real family event: kind and very pleasant for all participants.

Ingredients

• сливочное масло – 125 г
• мед – 160 г
• сахар – 200 г
• молотые пряности (имбирь, корица, кардамон, мускатный орех) – по вкусу
• порошок какао – по вкусу
• сода – 1 ч. л.
• яйца – 1 крупное или 2 маленьких
• мука – 480–550 г + еще немного для раскатывания теста
• белок –1 шт.
• сахарная пудра – 150-180 г
• лимонный сок – 1 ч. л.

Directions

1. Make an Easter gingerbread dough. Slice the butter and place in a small saucepan or ladle. Put on medium heat and melt, stirring occasionally.
2. Add honey and sugar. Stir. Add spices and cocoa powder. Stir again. Add the baking soda and wait until the surface of the mixture is covered with fine bubbles.
3. Remove the saucepan or ladle from the heat. Let the liquid cool completely at room temperature. Beat the eggs for the gingerbread dough with a mixer until a fluffy mass of a homogeneous consistency is obtained.
4. Add the beaten eggs to the cooled honey mixture. Mix thoroughly with a whisk. Sift the flour through a fine sieve into a separate bowl. Add to the egg mixture and knead the gingerbread dough thoroughly.
5. The finished gingerbread dough should have a uniform consistency and not stick to your hands. Form a ball out of it, wrap in plastic wrap and refrigerate for 30-40 minutes.
6. Put the gingerbread dough on a work table, dusted with flour, and roll it into a layer about 5 mm thick. Cut out figures from it using special notches.
7. Transfer the resulting items to a baking sheet lined with baking paper. Heat the oven to 180 ° C. Bake the Easter gingerbread for about 5-7 minutes. They should remain soft. Let cool on a baking sheet.
8. Prepare the Easter gingerbread frosting. Whisk the protein lightly. Without stopping the process, gradually add the icing sugar and pour in the lemon juice. The result should be a white, smooth mass.
9. Spread the resulting glaze over the cooled gingerbread cookies with a brush. Let it harden well. If desired, the surface of the gingerbread can be decorated with confectionery sprinkles.