Gingerbread on honey

Looking at the recipe, probably the first and most important question that comes to mind is why exactly 30 days is needed to prepare such a seemingly simple dish? I will answer in a nutshell - most of the cooking time, the dough just lies in a cool room and matures, fermentation processes take place in it. The taste is delicious and completely unusual. By the way, this is a very old way of making gingerbread - it was once known by the ancient Egyptians and Romans. Well, I'll tell you my cooking secret.

So:

1. Melt honey in a water bath, warm it after boiling water for 15 minutes.

2. Sift the flour, transfer it to a large container.

3. Pour honey into the flour, knead the dough. Flour may need a little more depending on its quality. Add as much as you need to make the dough elastic enough.

4. We form a ball from the dough, put it on the bottom of the bowl, cover it with a lid and put it in the refrigerator for 1 month. It is best to place it at the very bottom of the refrigerator.

5. A month has passed - we take out the dough and leave it for a day at room temperature so that it heats up.

6. Add spices, poppy seeds and butter to the dough (it should be soft, but not melted).

7. Mix soda with sour cream and also add to the dough. Mix everything, the dough should be soft in consistency, stick to your hands.

8. With wet hands, we form gingerbread cookies, spread them on a baking sheet covered with parchment. You can additionally lubricate the parchment with a small amount of vegetable oil.

9. We put the baking sheet in a preheated 180 degree oven for 20 minutes, no more. Gingerbread should be soft, and as they cool down, they will harden.

10. While the gingerbread is baking, we will prepare the glaze. To do this, combine water with sugar, bring to a boil and cook until thickened (the drop should not lose its shape).

11. Pour the gingerbread glaze, folded into a deep container. Mix so that the glaze is on all sides.

Let the glaze freeze and serve it to tea :)