Gingerbread dough

For those who love gingerbread, we suggest a perfect dough recipe.

• 300 g sugar (finely ground) | 10.60 oz
• 200g butter 82.5% | 7.05 oz
• about 750 g flour | 26.45 oz 
• 3 eggs | 3.00 items
• 1 tsp baking soda | 1.00 tsp
• honey 200 g | 7.05 oz
• cinnamon 1 tsp | 1.00 tsp
• ginger 1 tsp | 1.00 tsp
• other spices to taste (nutmeg, cloves, cardamom) | 0.00 to taste

1. Bring the honey to a boil with spices; melt the butter in it. Separately whip the eggs with sugar. Let the syrup cool slightly, and then add it to the eggs mixture.
2. Add the baking soda and the flour. The flour should be added gradually; 600 g (21.20 oz) first, then the rest, little by little; you may even have no need in all of it. It is necessary to achieve a plastic consistency of the dough, to the touch "as if there is a little bit of flour missing." Knead the dough, and refrigerate it for at least 6 hours (the more – the better).
3. Roll out the dough on a floured table, 5mm (0.2 inch) thick. Bake the gingerbread on a teflon mat at 180C (356F) for 7 to 10 minutes. Remove the ready-made gingerbread from the oven, and immediately put it under the press for 3 to 4 minutes. If you need the skewers, then you better insert them into the hot gingerbread. The dough can be stored in the fridge for up to 2 months.

Good luck everyone!