Gingerbread

Warm the oven for 180 ° C.

Mix the butter with the dark and blonde cassonade, the cinnamon, the clove powder and the whiskey.

Add the flour, bicarbonate and salt.

Sprinkle some flour in the shapes, beat the excess flour and push the dough very well, so that it certainly gets into all the corners.

Cut the dough flat, similar to the wooden shape, with a thin knife, for example a fillet knife. Bakers do it with an iron wire.

Beat the gingerbread out of the mold again, on a baking sheet with baking paper.

Bake for 10 minutes at 180 ° C and then 4 minutes at 200 ° C. With whole -grain flower the gingerbread bakes a little longer than with white flour.

Cooks cut slices of 3 to 5 mm from the gingerbread dough, in rectangular or square shape, and spread them over a baking paper.

Beat the egg yolk with the milk and iron the cookies in it.

Put a teaspoon of gold powder in a bowl and roll through the nuts.

Push a note on each cookie.

Bake for 10 minutes at 180 ° C and then 4 minutes at 200 ° C. Thicker cookies need a little longer.