- Pour sugar into a saucepan with a thick bottom, put on medium heat and wait for the sugar to dissolve and turn brown (that is, we make dry caramel). Be sure to stir from time to time.
- Then remove the saucepan from the heat and add boiling water to the caramel in a thin stream, stirring constantly.
- Place the saucepan back on the heat, add butter, and wait for the butter to melt. Don't forget to stir.
- Then add salt, baking soda and spices, and mix everything again. The mass will increase in volume several times.
- After that, let the mass cool down and then add the egg, and beat with a mixer until smooth.
- At the end, add the sifted flour (do not overdo with flour, the dough should remain very soft and tender) and knead the dough.
- Send the finished dough to the cold for 4-5 hours (or better overnight).
- In 4-5 hours, take the dough out of the fridge, roll it into a layer 3-5mm thick, cut out the desired figures.
- Transfer the blanks to siliconized parchment or a perforated rug, and bake in the oven preheated to 338F (170C), top-bottom mode. The baking time is about 7-10 minutes. Be guided by your oven.