Gingerbreads with icing

Gingerbreads (about 40 pieces)
300 g of wheat flour + flour for filling the dough during rolling
150 ml of honey
50 g of powdered sugar
50 g butter
1 egg
1 teaspoon of baking powder
1 teaspoon vanilla sugar
1 tablespoon gingerbread spice (composed of: cinnamon, cardamom, ginger, anise)
2 tablespoons of candied orange peel
frosting
1 cup of icing sugar
1 tablespoon of lemon juice

The orange peel is very finely chopped.

Mix very soft butter on the coffee table with flour, powdered sugar and honey. Add baking powder, egg, spices and chopped orange peel.

Dough quickly knead and put in the fridge for a min. Thirty minutes.

Heat the oven to 180 degrees.

Take out the dough from the fridge and roll out quite thick - about 0.5 cm (the thinner the dough, the harder the gingerbreads). To prevent it sticking to the board, add it with flour. Cut the gingerbread.

Arrange them on a baking tray lined with baking paper and bake for 10-12 minutes.

To prepare the icing, put the sugar into the bowl, add the lemon juice and mix. Heat it up. If the icing is too thin, add more sugar, if too gestures - juice. Finish baked gingerbreads with ready icing.