GINGERBREAD DOMINO

800 g flour

300 g icing sugar

100 g grounded nuts

10 g baking soda

200 g margarine

4 eggs

1/3 cup honey

2 tbs spice

3 tbs cocoa

Mix margarine, icing sugar and honey until it’s smooth. When the dough is homogeneous add eggs. In another bowl mix flour, grounded nuts, soda, spice and cocoa. Add dry ingredients to the dough (that one with eggs) slowly and mix slowly with mixer. Dogh is loose when it’s ready. Wrap it into the foil and put into the fridge for a night. Next day it will thick and you’ll be able to roll it out. Use a flour when youre roling it – the dough is very flexible and you can roll it very thin.
You can bake it next day – it doesn’t demand laying and waiting for baking. Bake it for 6-8 minutes in 200 C degrees.