I have this blend of spices includes cinnamon, cloves, nutmeg. You can just take a mixture of all spices – cinnamon, nutmeg, cardamom, cloves, ginger, etc..

Oil, honey, tea leaves, sugar, spices and soda, mix and put on low fire.

Stirring constantly bring mixture to a boil and immediately remove from heat. Must rise cap of foam, so the dishes better to take a deep.

In a bowl sift the rye flour and 0.5 cups of bread flour. Hot honey mixture with constant stirring brew flour mixture. Stir to avoid lumps. To cool down a bit. 5-7 minutes.

Then add the egg yolks and RUB them, without fanaticism. The mixer will not be necessary, everything is done manually, which is very convenient.

Then add the remaining bread flour and knead the dough. I kneaded by hand. The dough should be quite stiff, but not too steep. Reaching for a hand, barely, but still without a Cup not to leave, will melt. The dough cover and leave at room temperature for 6-8 hours.

Preheat the oven to 180 ° C, baking tray lay a paper or grease with oil. In 6-8 hours the dough rises and becomes more solid. To put next to a bowl of cold water. Hands slightly moistened in water, but only a little, and then the dough will slide and roll the cakes will be awkward. Pinch off dough in small piece, about a walnut, a little bit, I love the little gingerbread. Roll balls and place on a baking tray, slightly Prilukov top, you can not flatten, are the hemispheres, which is also very nice ))) the Cakes are baked quickly, especially small, 10-12 minutes, the main thing not to overdo, then they will just silk.

While the cakes bake make the frosting. Protein pour the sifted powdered sugar and stir with a wooden spoon in a brilliant mass, gradually adding the lemon juice.

To prepare a container, preferably higher, but narrow, it is best to use a bowl. The finished cakes allow to soak a minute on the baking sheet until hot, quickly fold in the prepared Cup, and top pour half of the glaze. Then gently stir with a spatula gingerbread, for 1-3 minutes so they are completely covered with glaze.

Put the cakes on a wire rack and leave until cool and the glaze. You can sprinkle with colored sprinkles while they are wet.