You will need: 200 g of wheat flour, 50 g of rye flour, 1 yolk, 250 ml of liquid honey, 80 ml of milk, 2-3 tbsp. spoons of sugar powder, 2 tbsp. Spoons sour cream, 1-2 tbsp. Spoons of lemon juice, 1 ½ tbsp. Sugar spoons Musselovado, 4 pods of the cardamom, 6 carnations, 2 stars of Badyan, 1 h. Spoon cinnamon, 1 h. Spoon soda.
Cooking process: Oven preheat to 180 degrees. Honey is placed in a heavy pan and warm up on slow heat before the first bubbles appear, then turn off the fire. Cardamon pods open and remove the grain. Badyan, cardamom and cloves crushed in a coffee grinder or blender.
Rye flour to connect with chopped spices, pour into hot honey and mix, then add cinnamon and soda and mix again. Pour 100 g of wheat flour and mix again. Jolk connect with sour cream and milk, add a musculosode and beat the mixer to completely dissolve sugar. Then add the resulting mass into the honey dough, mix. The remaining wheat flour pour into the dough and wash it. A small shape to felt the baking paper to evenly distribute the dough in it and send to the heated oven for 25-35 minutes. Figure molds cut from the finished reservoir of the gingerbread dough. Return the gingerbread another 5 minutes in the oven so that they are dried and smashing the sides. Cooking the glaze, mixing the sugar powder with lemon juice, and cove your finished gingerbread.