Author's recipe of Liza Hlinska!​

Pour 100 grams of sugar into a saucepan, and prepare the caramel.

Bring it to dark brown.

Pour boiling water, add the remaining sugar

and butter. Keep on low heat until sugar dissolves.

Cool to 50 degrees, add yolks and eggs.

Mix flour, baking powder and spices.

Add dry ingredients to the bulk.

Knead. Wrap the dough in foil, put it in the fridge overnight.

Roll out the dough of 0.8-1 cm thick, cut it out in the required shape.

We bake at 180 degrees for 10-12 minutes.

For the caramel, choose a deep-bottomed saucepan.​

Icing preparation:

If desired, you can use a water-soluble powder or gel dye.​

Dissolve the citric acid in the water, combine with glair and powdered sugar.

Knead until smooth.

We decorate the gingerbread with icing

Tip from Liza: I recommend storing the gingerbread cookies in a closed container or wrapping them in cling film. In this way, they will retain their softness longer.