Ginger Hearts

There are a lot of gingerbread recipes and they are all delicious. This is one of my favorite recipes.

Ingredients

• 100 g butter
• 250 g of liquid honey
• 1.5 tsp cinnamon
• a good pinch of grated nutmeg, ground ginger, cloves, cocoa powder
• 50 g brown sugar
• 75 regular sugar
• 600 g flour
• 1/2 sachet baking powder
• 2 small eggs or one largest
• a pinch of salt
• protein from 1 egg
• 120 g icing sugar, sift
• food coloring of the desired color

Directions

1. We prepare the night before: put butter, honey, sugar, spices and cocoa in a saucepan and heat over low heat until the sugar dissolves. With constant stirring! After the mixture is ready, let it cool.
2. Sift flour and baking powder, add a pinch of salt and mix very well. Then add 2 eggs, mix and pour our honey mass. Knead for a smooth, elastic dough. It should be dense enough, definitely not liquid. We roll it into a ball, place it in foil and forget it overnight at room temperature.
3. The next day we are already baking gingerbread. First of all, turn on the oven at 200 degrees.
4. Then we roll out the dough on a floured surface to a thickness of 0.5 cm and cut out the necessary figures with molds.
5. After the figures are cut, place them on a baking sheet covered with parchment and oiled. We bake for about 10 minutes in top-bottom mode, without ventilation! Look ... if you overexpose them, they will start to taste unpleasantly and become very hard.
6. When the gingerbread cookies are ready, let's decorate them. Beat the protein with a mixer. Continuing to beat, add half of the powdered sugar, after a while the remaining half. You should get a dense, viscous glaze, like sour cream.
7. Add dye to half of the glaze and mix. Leave the other half white. It is most convenient to apply icing to gingerbread cookies from disposable plastic bags, from which you need to cut off a corner.
8. Leave the colored gingerbread cookies at room temperature until the glaze is completely dry. Better than 8 hours.