Gingerbread according to GOST, like in the USSR

Pour 2 tablespoons of sugar into a saucepan with a thick bottom, melt it and bring it to a dark amber color.

Remove the pan from the heat and pour in boiling water. Stir the mixture until smooth.

Add the remaining sugar, spices and mix everything well.

Place the pan over medium heat and bring the spice mixture to a boil.

Remove the pan from the heat. Pour 150 g of flour into the hot mixture.

Mix the mixture thoroughly until smooth.

Break the egg into a separate container and shake it lightly.

Add melted butter to it.

Pour the egg-butter mixture into the custard base.

Mix everything thoroughly.

Add another 200 g of flour.

Mix the mixture until smooth.

We extinguish the soda with lemon juice.

Pour into the spicy mixture.

Add the remaining flour.

Knead the plastic dough.

From the resulting dough we form small gingerbread cookies (each should weigh about 45 g).

Bake the gingerbread cookies at 220 degrees Celsius for 15 minutes. Place the finished gingerbread cookies on a wire rack until completely cool.

Prepare the glaze. Beat the egg whites and sugar with a mixer. When the mixture becomes thick and fluffy, add the water and mix well.

Cover the cooled gingerbread with icing.