This recipe has more than 60 years. In the days of its popularity it was not yet GMO, modified fats and other harmful substances. Only natural, fresh and quite inexpensive from the point of view of the budget. Products are in every fridge in any closet. Ready "Baby" more like cookies than cakes, but leave the original name.
|Cooking time 30 minutes||Number of servings 1|
Boil the syrup: pour water into a saucepan, put sugar, honey and boil to dissolve the sugar.
Then remove the pot of syrup from heat, pour into it 3/4 of the total flour and quickly stir until a thick dough (use a normal spoon, but a shovel). Leave the dough to cool to room temperature.
When the dough has cooled, add the softened (melted, - without a difference) oil.
Add the lemon zest and the baking soda pre-mixed with a tablespoon of flour.
Knead the dough until smooth. It is soft and very pleasant to work with.
Roll out to a thickness of 1 cm, cut the gingerbread notch (or a glass), or roll into balls about the size of a walnut (first option preferred). Spread on the sheet or form, lubricated with oil, coat with egg yolk and bake at 180-200 degrees for 20 minutes until just brown (time may be changed according to the performance of your oven).
Enjoy your tea!