Holiday cloves gingerbread.
350 g (12,3 oz) sugar,
500 g (1,1 lb) honey,
250 g (8,8 oz) butter,
1 kg (2,2 lb) rye (or wheat) flour,
3 eggs, beaten,
2 tsp baking soda, dissolved in 1/2 cup of milk.
1/2 cup walnuts, finely chopped.
2 tsp ground spices: cinnamon, cloves, ginger, cardamom.
1 cup icing sugar
3 tbsp hot water
2 tbsp cocoa
3 tbsp butted, melted.
Combine in the saucepan sugar, honey and butter, put a saucepan on the fire and gradually bring to boil. In mildly cooled mixture gradually add all remained ingredients in 3 additions, mixing on low speed for 30 seconds after each addition.
Knead the dough by hand or machine. If by hand, turn it out on a floured board and work it until it is smooth and elastic, approximately 10 minutes.
Shape the dough into a ball and put it in the pot. Cover the dough with a kitchen towel and set it in a cool place for 3 - 4 week.
Roll out dough on a well floured surface.
Put crust on greased baking sheet, and bake in temperature 200-220 Ñ / 392 -
428 F oven. You can make these as big or small as you would like.
Make a glaze for the gingerbread:
Dissolve cocoa and sugar in
the hot water, add melted butter, stirring slowly heat, using water bath. Chill.
Glaze chilled gingerbread.
Between 2 crusts may be used jam. Brush top gingerbread with glaze.