Honey gingerbreads with cinnamon, almonds.
700 g (1,5 lb) wheat flour,
2 - tbsp butter,
270 g (9,5 oz) honey,
1 cup milk.
2 beaten eggs
1/2 tsp baking soda.
1 tsp cinnamon.
1/2 tsp cloves.
1 beaten egg, to brush.
120 g (5,3 oz) almonds, chopped and toasted, to sprinkle tops.
1. Heat in the saucepan milk and butter, but not boil. Add honey and stir mixture until homogeneous.
2. Gradually add remained ingredients and flour, knead dough, set aside for 10 minutes. Roll out dough on a well floured surface to a 1/4 inch thickness.
out circles with cookie cutter or with cup. Sprinkle with almonds every circle.
Distribute (circles) Gingerbreads on greased baking sheet and bake in temperature 220-240 Ñ / 428 - 464 F oven for 15-20 minutes.