Printed gingerbread

Prepare all the ingredients.

Mix 200 grams of sugar, eggs, butter, honey, spices, and baking soda in a bowl. Place in a water bath for 10 minutes, stirring constantly until a homogeneous mass forms and the sugar dissolves. The mixture should reach 75–80 degrees. Remove from heat.

Add flour, knead a smooth dough and put it in the refrigerator for a day. The longer the dough stays in the fridge, the tastier the cookies will be and the longer they will stay fresh and soft.

Soak the board in vegetable oil for 10–15 minutes. Then pour off the excess into a dish and lightly dab with a towel. For the next cookies, brush the board with oil. There's no need to wash it after use, just sweep off the dough. All the oil will be absorbed, which is good for the board.

Take the gingerbread dough out of the fridge half an hour before cutting.

Divide the dough into parts based on shape. Then split these parts in half.

Roll out half of the dough slightly larger than the form — with edges. The thickness of the dough is about 2–3 mm. Firmly place it in the form and press it to the design, then spread the jam in a thin layer.

Roll out the second part of the dough, cover it with jam, press the edges tightly, cut off the excess dough, and transfer the cookies to a baking sheet. It is advisable to send the formed cookies to the refrigerator for 30 minutes.

Bake for the first 4 minutes at 230 degrees with convection, then reduce the temperature to 160 and bake for another 10-12 minutes.

For the glaze, mix 267 grams of sugar and 100 ml of water in a small saucepan, place over medium-high heat, and bring to a temperature of 110 degrees. Properly cooked glaze keeps well in the refrigerator. Reheat before use.

Pour icing over the hot gingerbread.