Classic gingerbread cookies

We prepare the necessary ingredients.

Place honey, sugar and all the spices in a container with a thick bottom.

Mix all ingredients thoroughly.

Place the pan over medium heat. Heat the spice mixture, stirring constantly, until bubbles appear on the surface.

Turn off the heat and add baking soda.

Stir the mixture. At first, it will increase in volume significantly, but after a few minutes it will settle.

Once the hot mixture has settled, add the butter and stir until smooth. Let the custard base sit for 10 minutes to cool slightly.

Add the egg to the cooled custard base and stir the mixture until smooth.

Add sifted flour.

Knead a soft, pliable dough.

Wrap the ginger dough in cling film and place in the refrigerator for 20 minutes.

Roll out the chilled dough to a thickness of 5 mm and cut out gingerbread cookies of the desired shape.

Place the products on a baking sheet lined with paper.

Bake the gingerbread at 180 degrees for 15 minutes.