Gingerbread

Place butter, sugar and honey in a saucepan. Heat the contents of the pan over low heat until the granulated sugar dissolves.

Grind 1 tablespoon of cloves and coriander in a mill and sift through a sieve. Finely chop the ginger. Mix coriander, cloves and ginger, then add cinnamon.

Add cocoa, spices and salt to the honey mixture. As soon as the honey mixture is at room temperature, break the chicken egg into it and mix everything.

Mix flour with baking powder and add little by little to the gingerbread mixture. Let the dough stand for 3-4 hours.

After a while, mix our dough so that it turns out to be quite smooth.

Line the table with baking paper and roll out the dough on it. Cut out the shapes using cutters. Set the excess dough aside.

Bake gingerbread for no more than 15 minutes at a temperature of 200 degrees.

Now start preparing the glaze, for this, mix lemon juice and powdered sugar in a bowl. Use 2 tablespoons of lemon juice per 100 grams of powder.

Take a plastic bag, place the resulting icing in it, make a small hole in the bottom or cut off a corner. With the help of such a not tricky device, decorate the gingerbread cookies as you like.