Homemade gingerbread

Ingredients

330g flour
10g baking powder
1tsp mix of cinnamon, cloves, cardamom, nutmeg and ginger
1 egg
100g liquid honey
50g sugar
Oil 100ml
Method of preparation:

1. In casserole melt the honey and sugar, stirring occasionally.
2. Add baking powder and spices and continue with stirring. Mixture rises slightly and changes color. Remove from heat and cool for 5 minutes.
3. To the mixture was added honey egg, and then the oil.
4. Mix and added to the sieved flour. Stir with a spatula until all the flour is absorbed and then transferred to the plate and get involved. If necessary, you can sprinkle a little flour (1tbs) to avoid stickiness.
5. Thus the resulting dough is shaped into a ball and put in a transparent foil in the refrigerator for an hour or two. Because of I do not want to wait much, I put the dough in the freezer for half an hour and then transferred to a refrigerator.
6. After cooling, the dough was cut into two parts. One back in the refrigerator and the other is rolled and cut it with gingerbread cookie cutter (you special cutter, you can use glass).
7. After the first cut gingerbread, removing the rest of the dough and continue with the design.
8. Gingerbread rank in the tray covered with baking paper. You can brush the paper lightly with oil.
9. The dough can make it thinner or thicker. If you do a half-inch thick gingerbread will become crispy. At higher altitudes will have a chewy sweet. I made a crispy tray and a soft gingerbread.
10. Gingerbread bake in a preheated oven at 180 degrees for 10 minutes. Should not be soaking much to not get too hard.
11. When slightly redder tip is removed and placed on a wire rack to cool.