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Detailed description of the recipe for printed gingerbread cookies with filling. Detailed guide. Ingredients: Burnt sugar 100 g Sugar for syrup 150 g. Butter 100 g Boiling water 150 g Soda 5 g Flour 420 g - 450 g Salt 1 g Spices: Vanillin 1 g Cinnamon 2 tsp. Ginger 1 tsp. Gingerbread mixture (cardamom, cloves, nutmeg) 1 tsp. A detailed guide to baking gingerbread cookies: Turn on the kettle in advance so that by the time the caramel is ready, the water will be as hot as possible. Pour the sugar into a saucepan with a thick bottom and place it over low heat. After a few minutes, the sugar will start to melt. To ensure a more even process and to stir the sugar, shake the saucepan by the handles. If you stir with a spoon or spatula, lumps of caramel may form, which will be difficult to dissolve later. The sugar will melt and turn into a beautiful deep color caramel. A bluish smoke will appear. At this point, carefully pour in boiling water. Do this very
