Gingerbread

1. Preparing the dough

all-purpose flour / plain flour 1.8 lb (800 g) • unsalted butter 8.75 oz (250 g) • powdered sugar 11.25 oz (320 g) • honey  4 tbsp • chicken egg 4 pcs • ground cinnamon 2 tsp • ground cloves 1 tsp • bicarbonate 1 tsp

Put a flour into bowl, add butter chopped into quarters, powdered sugar, honey and eggs. Add cinnamon, cloves and baking soda to the dough. Mix everything together. Knead the dough with hands ( it will stick to your fingers). Put finished dough into the cold for 24 hours.

2. Mould the dough

Mould smaller pieces of dough on floured board. Cut different Christmas designs.

3. Cut cookies, put them on a baking tin

Lay cut gingerbread on baking sheet (or on a baking sheet with baking paper). Brush gingerbread with beaten egg.

4. Decorating

Decorate with poppy seeds, sunflower seeds, raisins, sesame seeds and nuts (almonds, walnuts, hazelnuts).

5. 

Bake for 10 minutes at 170 °C.

6. Storing

Put gingerbread to the prepared box. When cool, add 1/4 of sliced apples to it. Change apple when needed, make sure it will not get moldy. Apple keeps gingerbread soft and supple. Gingerbread can be stored in a cool place even without apples, but before serving, move them into smaller boxes and add the apple in order to soften the gingerbread.