Sugar, honey and water are mixed, put on fire and brought to a boil. After that, slightly cool and with the gradual addition of flour knead the dough, which is put on for 15-18 minutes. for cooling. In the cooled dough, ammonium carbonate is added, previously diluted in water. The dough, well mixed with ammonium, is left on the table for about 8-10 minutes, then rolled into a layer 1-1.5 cm thick and sliced gingerbread with a special notch or glass. Formed gingerbread is laid out on a sheet of metal, dusted with flour, and baked at a temperature of 220-240 ° C in the continuation of 15-18 minutes.
Flour 7 items, sugar 1 st., Honey 2 tbsp., Ammonium carbonate or soda 1/2 teaspoon, water 3/4 tbsp.