The number of ingredients 5 carrots slightly less in size than the palm of your hand. A feature of these cakes is that they have to be very fast. Yes, there are types of gingerbread dough, which should withstand aging for almost months. Here, this will not work. Leave the dough at least 10 minutes - it was "delayed", will be oak and unfit to work. Therefore, after kneading the dough it must be immediately cut and bake them at once, and too long - only 10-12 minutes. So, all you need to prepare in advance. For example, the filling. For gingerbread stuffing is not suitable jam or preserves. You can only use marmalade (natural fruit) or very thick jam. I have done the following. Took a few apples and baked them. Rubbed the flesh with a blender and varila with a small amount of brown sugar Mistral to very dense condition.

Now for the test. First, boil syrup 130g brown sugar Mistral, 50 g of honey and a few spoonfuls of water.

Syrup ovarium "to the bone". That is, if between two fingers to take a few drops of syrup, when you push one finger between them the other should be a string. Cools the syrup to a temperature of 35-40C.

In the warm syrup, adding the butter, almonds and molasses, knead the dough. I added a little cinnamon and cardamom - I love them in the gingerbread dough. The dough must be well "Italianate". And I could not find the meaning of this term regarding the test, but probably still means it's good to stretch his hands than I do. The dough is sticky, fairly hard to work with and more than 2 minutes for me is not enough )))

Immediately begin forming the cakes. Roll out the dough thickness of about 8 mm. I rolled small pieces, the size of the planned carrot. Spread some of the filling.

And put the carrot in the form of a closed book. For better adhesion to the edges to lubricate them with water. I also tingled the edges of the filling during baking did not come out, although the recipe says nothing about this.

These cakes are molded in a special carved wooden shapes - gingerbread planks. Put in the form of the carrot and stuffed it with a wooden mallet. Thus is formed a printed pattern on the stick. If a wooden mallet in my kitchen found, the printed circuit Board had some difficulties ))) So I used a regular oval clipping, in which "stuffed" (lightly) their cakes. Trim the dough, by the way, you can then roll out again.

Put the cakes on a baking sheet and bake for 10-12 minutes at 180C. Ready gingerbread hot poured or daubed with a brush the warm sugar syrup. Wait until the cakes cool to room temperature, and you can taste it! Store cakes better in a package that does not dry out.

For the syrup ovarium "to the skin" 100 g brown sugar (can be light) Mistral and 50 g of water.