First a few words about sugar: in the original used light brown sugar as pictured. If not, use regular granulated sugar, but blend it in the processor until fine grains (not to powder!). You can add a spoonful or two of dark brown sugar, then it will be the most close to the original.

To the flour add sugar, salt, zest, ginger, stir. Add the diced butter at room temperature 1 tbsp. teaspoon of whipped eggs with a fork. Knead the dough, be sure to spoon or hands, in any case not with a mixer! This task and the child cope. ;-) The dough will be sticky and soft.

For the price you will need a round shape with a diameter of 20 cm, the size is very important as the dough is designed precisely for this area to the dense structure of the finished product. Form grease with oil, the dough is spread with your hands evenly. Brush with remaining egg and apply with a fork pattern. Bake in a preheated 170 C oven for 35-40 minutes. Gingerbread is ready leave to cool in the form, cut already cold.

For variety, gingerbread filled with marzipan or dough in the dough pieces of ginger in sugar syrup. Bon appetit!