Shop specializing in gingerbread cookies . Even conducts workshops for the children to develop . To make gingerbread cookies need: 350g of flour, 130g caster sugar , 20g of butter , two eggs, three tablespoons of honey , half a teaspoon of baking soda , a teaspoon of the spice mixture for gingerbread, which contains cilantro , badian , anise , cinnamon , cloves, fennel, allspice, and vanilla, and egg biscuit spread . Mix the eggs with the sugar, honey and spices and add the melted butter. We are slowly adding the flour with the baking soda until dough is not thick nor too soft . We let the dough rest in a cool place (not the refrigerator) until the next day . Roll out the dough with a rolling pin until half a centimeter thick. Cut cookies with molds of different shapes and sizes , with Christmas themes . We place cookies on waxed paper covered tray leaving enough space between them . We put in the preheated oven and bake for about 8 to 10 minutes. Two minutes before removing the pan from the oven , we spread the cookies with beaten egg . When cool , decorate with the prepared frosting a 100g egg white and powdered sugar . Who wants to have the cookies a little darker , you can add to a teaspoon of cocoa mass . "Craftsmen jengibreros grouped in the guild were required to make gingerbread in the region where they had learned the trade . To join the guild had to be married and pay a sum of money quite high. Those who had no wife or resources , often marrying a widow of a jengibrero to achieve membership and prestige supposed " . Later, the situation changed. In the eighteenth century , gingerbread was no longer a luxury and delight spread among all social classes . In the early nineteenth century began the mass production of this food. It was the golden age of gingerbread. But little by little , their manufacture was down the progressive development of bakery and confectionery industry. And at the beginning of the twentieth century were really few who were engaged in this trade. But luckily the gingerbread tradition has never disappeared. Neither the legends told of him . Antonín Novotný remember one of them. " Legend has it that when the family of a craftsman jengibrero a girl was born , the same day it was down to his workshop and prepare the gingerbread dough . The placed in a cloth bag tied to the beam to the roof of his house. Years later, when the girl was going to marry , took out the dough, again made ??it work and wedding cakes . " Very pretty. Before closing, I should also mention the gingerbread decoration . It is true . Many people receive it as a gift and instead of eating it, it hangs on the wall like a picture or place it somewhere visible in your home keeping it as a souvenir , because they are embarrassed to eat something so beautiful . But as I understood this sweet before I have not decorated ... The tradition of decorating gingerbread began in the late nineteenth century . Then he stuck on printed images horses, soldiers , saints, etc. . Some bakers used to add flowers, mirrors and colored ribbons to give them more shine. Today, is usually decorated with icing prepared egg whites and sugar. Some prefer white designs , reminiscent of lace or frost . Other colorants added to the icing . As decoration methods , changing the reasons gingerbread . In the sixteenth century hearts prevailed in the seventeenth were popular portraits of kings and saints. In the eighteenth century , the favorite motifs were pigeons , horses and babies and , later, during the industrial revolution , were popular trains, guns and watches . And today , a bit of everything , says Antonín Novotný . " The amount and gingerbread shapes we produce varies during the year . The highest consumption is found at Christmas , Easter , Saint Nicholas Day and Valentine . To prepare especially Christmas nativity scenes, snow and bells houses , for Easter , bunnies , chicks and eggs for San Nicolas , figures of angels and devils , and Valentine hearts . "