Fragrant gingerbread for the holiday

I took the recipe from my mother's cookbook; every year she makes gingerbread for Christmas. Now I don’t change the traditions and prepare them for my family. Thanks to the added spices, the gingerbreads are aromatic and very appetizing.

1. Calories
   364,78 kcal
2. Protein
   5,33 gram
3. Fat
   9,76 gram
4. Carbohydrates
   65,28 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Honey

   ---

   
   200 g
2. Sugar

   ---

   
   100 g
3. Vanilla sugar

   ---

   
   5 g
4. Ground ginger

   ---

   
   1.5 tsp. = 4.5 g
5. Ground cinnamon

   ---

   
   2 tsp. = 6 g
6. Nutmeg

   ---

   
   0.5 tsp. = 2 g
7. Salt

   ---

   
   1 pinch = 1 g
8. Soda

   ---

   
   1.5 tsp. = 7.5 g
9. Butter

   ---

   
   130 g
10. Chicken egg

    ---

    
    1 piece = 60 g
11. Wheat flour bakery

    ---

    
    500 g
12. The protein of chicken eggs

    ---

    
    1 piece = 33 g
13. Powdered sugar

    ---

    
    200 g
14. Lemon juice

    ---

    
    0.5 tsp. = 2.5 g

Steps:

1. 
   Prepare all ingredients.
2. 
   For the dough, mix honey, sugar, vanilla sugar, salt, ginger, cinnamon and nutmeg in a saucepan. Place over medium heat and heat until sugar dissolves. Once the sugar has dissolved, remove from heat and add baking soda, stirring constantly. The mass will foam and increase. Add butter at room temperature, knead the dough until smooth. Let the mixture cool slightly, beat in the egg and stir.
3. 
   As soon as the mixture becomes slightly warm, begin to gradually stir in the flour. Knead the dough until smooth. It should not stick to your hands. Wrap the finished gingerbread dough in cling film and refrigerate for 2-3 hours, or preferably overnight.
4. 
   Remove the dough from the refrigerator and roll it out into a layer about 5 mm thick. Cut out the gingerbread cookies. Bake them in an oven preheated to 180°C for about 15-20 minutes. Cool the gingerbread cookies on a wire rack.
5. 
   Prepare the glaze. Add sifted powdered sugar to the protein. Mix the mixture with a mixer at low speed for about 2 minutes. Add lemon juice, which will make the frosting shine and shimmer in the light, and continue beating on medium speed for about 3 minutes.
6. 
   Immediately transfer the finished glaze into a pastry bag and decorate the gingerbread cookies. Do not delay the process because the glaze dries very quickly.