Since ancient times, people baked various sweets for the holidays. For a birthday - a cake, for Easter - Easter cakes, for a wedding - a loaf. But at Christmas they baked roes.
What are these sweets?
Kozuli are traditional Christmas cookies made from rye or wheat flour. Most often it was made in the form of a goat, horse, sheep, cow, deer. The goat has always been considered a symbol of wealth and prosperity in the home, and making cookies in the shape of this animal symbolized prosperity.
On Christmas holidays, all relatives, friends, neighbors and caroling children received roe biscuits for treats. The recipe for such sweets was inherited. In each family, roes were baked with their own “zest”. After all, not only people were treated to Christmas cookies, but they were also fed to pets. People believed that after that the cattle became very prolific. In addition, roes were hung in a stable or barn as a talisman, and also used for divination on Epiphany evening.
Goat biscuits. Recipe one
For cooking you will need:
- 5 cups sugar (in dough and glaze);
- 2.5 glasses of water;
- 3 eggs (in the dough);
- 5 yolks (in the dough);
- 2 squirrels (in glaze).
- 1/2 teaspoon salt;
- 2 tablespoons of soda;
- 2-3 tablespoons of spices (cloves, ginger, nutmeg, cinnamon);
- 2 drops of vinegar essence (in glaze);
- 1.8-2 kg of flour.
Preparation of dough and making goats
On low heat in a thick bowl (preferably a heavy-bottomed pan), melt 2 cups of sugar (until brown). Then slowly pour in 1.5 cups of boiling water. The water in the bowl should boil strongly and steam. It is better not to lean low over the pan so as not to burn your face. It is necessary to constantly stir the mass with a wooden spoon. Dissolve everything in Add the same amount of sugar (2 cups), stir and let it dissolve completely. Next, you can remove the syrup from the heat and add 350 g of margarine (butter). Pour the whole mass into a large saucepan and let cool.
While the syrup is cooling, beat 5 yolks and 3 whole eggs in a separate cup (as for an omelet). Pour the egg mixture into the cooled syrup. Add salt, spices (you can taste) and soda. Sift the flour, then gradually pour into the sugar mixture. Flour should be poured in the way the roe deer recipe requires, even if the dough seems liquid. Otherwise, the products will be rigid. Put the finished dough in a cool place for one day.
After the allotted time, roll it out about a centimeter thick and cut out your favorite figures (you can make the necessary templates in advance). You need to bake products at a temperature of 180 degrees.
Glaze
And for the goats? We will now consider the recipe for its preparation. First you need to beat two proteins into a tight foam. Make syrup from a glass of water and sugar. Remove the boiling syrup from the heat and pour the egg whites into it. Beat with a mixer until thick (15-25 minutes). At the end, pour in the essence. If you want, you can add dye. After that, you can decorate the finished roes with icing.
To make the cookies soft and tasty, it is better to make them large and not very thin. And most importantly, do not overdry the dough in the oven! Then you get real, "magic" Christmas roes, the traditional recipe of which is now known to you!
Other products
They also bake roe gingerbread. What are these products and where did they come from? Gingerbread appeared in the north of Arkhangelsk. In those ancient times, they were baked only for New Year and Christmas. They cut out gingerbread in the form of figures of animals, birds, an angel, a Christmas tree, houses, a Christmas star or a sleigh. The recipe for roes was handed down from grandmothers to mothers and has come down to this day. There are also separate family forms of roe deer, both ancient and new, modern.
The northerners believed that roes attract good luck. If, for example, a young girl herself makes a gingerbread and gives it to a single guy, then soon she will definitely become a bride. But it was customary to give the largest roe to the whole family for happiness. She was considered a guardian. Most often, roes were baked in the oven. But in the 30s of the past century, they began to use a different method: before putting the figurine in the oven, they began to lower it for a couple of minutes in boiling water in order to preserve the shape of the gingerbread.
The main secret of making roes is to make the dough with love, in a good mood and without haste. It is best to start kneading in the late evening, before going to bed.
gingerbread dough
And what about goats? Its recipe is clear to everyone. For cooking you will need:
- 2-2.5 kg of sifted flour;
- two eggs;
- a pack of margarine or butter;
- a tablespoon of soda slaked with vinegar;
- spices to taste (cloves, ginger, cinnamon);
- 3-4 cups of sugar.
Cooking
Glaze for goats. Recipe
First, we’ll tell you how it’s done. You need to carefully beat one protein. Next, you need to gradually add powdered sugar (a glass) and a few drops of lemon for shine. Pink glaze is prepared as follows: first you need to separate a little white glaze and drop raw beet juice into it, and then mix until a uniform shade.
Gingerbread cookies can be decorated with a brush, match, stick or pastry bag. Everything depends on fantasy. It is better not to fill products with glaze, but to draw intricate New Year's patterns. The glaze recipe can be slightly diversified by adding carrot juice, cocoa or dyes to the cream.
Third recipe
Of course, these are not the only roe gingerbreads. The recipe for another magical pastry will help cook such sweet products a little faster. For cooking you will need:
- sugar - 800 g;
- glass of water;
- margarine (butter) - 150 g;
- spices (cinnamon, cloves);
- soda - a teaspoon;
- 3 eggs;
- flour.
Cooking gingerbread
Melt one glass of sugar on fire and dissolve it in a glass of hot water. After pour two more glasses of sand and stir until dissolved. Remove from heat and put butter (about 150 g), a teaspoon of cinnamon and soda into the syrup. Cool and add one egg and two yolks. After pour 0.5 kg of flour and knead a stiff dough. Keep it in a cold place. After adding another half a kilogram of granulated sugar and roll into a layer 50 mm thick. Cut out animal figures and place on a sheet greased with oil.
Spread the gingerbread with egg and water and put in the oven. Bake for about 7 minutes. Finished products must dry.
How to prepare in this case the glaze for goats? The recipe is almost the same as usual. For cooking you will need:
- two proteins;
- powdered sugar;
- dye or juice of berries and vegetables.
Whisk two egg whites and icing sugar (5-7 tablespoons) to a stiff peak. Add or juice of cranberries, beets, blueberries, lingonberries, carrots. Mix well until smooth. Dye should be added until the desired color is obtained. After you can decorate the gingerbread with icing.
Conclusion
Many do not even suspect that there are such delicious and unusual roe gingerbread. Some have seen or tried this pastry, but did not know its name. Now you understand how to make real Christmas roes, the recipe of which is presented in the article, which means that you yourself can not only try, but also bake these amazing figurines. Children love them the most. After all, gingerbread is so similar to fairy-tale toys that bring joy and faith in a miracle on New Year's Eve. And, by the way, there is no such holiday when it would be impossible to decorate the dinner table with gingerbread goats! Whatever recipe for roes you choose, bake them with love, kindness and faith in the best! Dare - and everything will work out for you!
Gingerbread kozuly - traditional winter treat northern peoples. For many centuries, not a single New Year and Christmas can do without them on the shores of the White Sea. Beautiful fragrant figurines of deer, goats, angels, Christmas trees, houses made of gingerbread text - they are all called goats.
The recipe for these gingerbread is passed down from generation to generation. Previously, special molds were even transferred, today they can be easily purchased at the store.
Beautiful multi-colored gingerbread cookies will become any festive table.
Roe deer - an old recipe
The name "goat" comes from the word goat, in ancient times it was a symbol of well-being and prosperity in the house. Roe deer baked in the form of animals- deer, goats, cats, cows. Later figurines of angels, houses, Christmas trees, sleighs, roses and clouds were added.
Approached this process responsibly, it could take more than one day. It was believed that one should bake with good thoughts and in a good mood, wishing everyone well and smiling - otherwise the gingerbread will not turn out. The whole family decorated the roes to their taste - with various intricate patterns. Very often they were hung on the Christmas tree instead of toys. The peoples of Pomorie kept them for a whole year, then baked new ones, and fed the birds with the old ones.
Not a single recipe for goat dough is complete without sugar syrup, boiled down to the consistency of caramel.
In total, for the preparation of gingerbread, you will need a glass of honey, two glasses of water and sugar, 100 g of butter, a kilogram of rye or wheat flour (better than coarse grinding), 1 g of cinnamon and cloves.
How to bake goats
By ancient recipe honey, sugar and water are mixed and boiled over low heat until “brown”, until caramelized. Then let it cool down a bit and add butter, spices and flour. For 1 hour, place the dough in the refrigerator (previously taken out in the cold).
The dough should become plastic, any figures can be easily molded from it. They are baked quickly - only 10 minutes, at a temperature of just over 200 degrees. From rye flour, the dough rolls more difficult, but the roes turn out to be tastier.
Already cooled gingerbread can be decorated. Today it is not difficult to buy already ready-made food coloring, and in ancient times there were only a few colors. For white, they beat protein with sugar, for pink - jam was dripped into it, for yellow they took the yolk.
You can complicate the production of natural dyes. The yellow color is made from lemon peel and carrot juice fried in butter. Green "paint" is obtained from spinach juice, brown - from cocoa.
All dyes - both homemade and purchased - are added to pre-prepared glaze.
Icing for goats - recipe
To do this, two proteins are whipped into a thick foam with 5 tablespoons of sugar, and poured into cups, in which they then make different colors. Roe deer are painted with patterns fine brush to your taste.
Another icing recipe for gingerbread is as follows:
Beat with a whisk or in a blender 1 protein and 100 grams of powdered sugar. if the mixture turned out to be too liquid, then it will become an excellent background for painting pastries.
Arkhangelsk roes: recipe
They are also called northern ones, the inhabitants of Pomorie have been baking them for many centuries and call them the Christmas symbol of Arkhangelsk. The recipe for Christmas goats is slightly different.
You will need three cups of sugar, 100 grams of margarine or butter, 2 cups of water, 8 cups of flour, 2 tablespoons of soda, a pinch of ginger, cloves, nutmeg and cinnamon.
Initially a glass of sugar is heated in a frying pan or saucepan until it turns dark brown, after which two glasses of water are poured into it, and the remaining sugar is added. The syrup is brought to a boil, then mixed with butter and cooled. Then - as in the previous recipe - the remaining ingredients are added, and the dough is kneaded.
For the glaze, you will need a glass of sugar, one protein and a small pinch of citric acid. The protein is whipped thickly, after which syrup is poured into it in a thin stream - granulated sugar boiled in half a glass of water. Then the icing is whipped again with the addition of lemon. It is recommended to decorate gingerbread cookies with chilled icing.
Ready roes should be soft inside and ruddy on the outside. In a day they should slightly harden. You can bake such gingerbread with the whole family - it unites and uplifts the mood. Over time, this can become a good New Year's tradition.
Stencils for gingerbread
We burn the sugar over low heat until brown, stirring so as not to burn.
In a separate saucepan, bring 1 cup of water to a boil. Once the sugar has melted and turned brown, very careful(there will be a rapid boil of water and sugar), without bending over the pan!, Pour the prepared glass of boiling water in small portions and dissolve the burnt sugar. It is strongly not recommended for children under 16 years of age to do this procedure on their own!
Add 1 more glass of granulated sugar and dissolve it thoroughly. You can do the opposite: boil the syrup from water and sugar and pour melted sugar into it, do as you like, and if you don’t want to do this procedure, you can not burn the sugar, but add cocoa to the dough for color, but this will already turn out a different recipe.
Remove the pan from the heat, add 150 grams of butter (or 200 grams of margarine), mix until the butter or margarine dissolves. 
Pour the resulting mixture into a large bowl, cool to a warm state. Mix 2 eggs and 2 egg yolks well with a fork and add to the cooled mixture, mix again. Then pour into the mixture 1/4 teaspoon of salt, 1 tablespoon of finely ground spices (a mixture of cinnamon, cloves, nutmeg, ginger and cardamom (2: 1: 1: 1: 1)), as well as 1 teaspoon of baking soda with a top (I extinguish with vinegar). Then, gradually adding flour, knead the dough that does not stick to your hands (800-900 grams of flour may be required).
The dough should stand in a cold place to ripen for about one day (if you are in a hurry, let it stand for 1-1.5 hours at room temperature, and then put it in the freezer for 20-30 minutes).
We divide the dough into several parts, roll it out to a thickness of 5-7 mm and cut out various figures with dough notches. You can cut a stencil out of cardboard. 
Glaze for pouring
is also being prepared.
We take our glaze base, transfer it to another cup and dilute it with cold water (not lemon juice), adding 1 teaspoon each, to such a consistency that when we pass a sharp knife through our glaze, the trace of it will completely disappear as soon as we slowly count to 10. The icing is obtained like thick sour cream, and is applied over the entire surface of the gingerbread.
To prepare colored glaze, first, a food coloring (or juice of beets, carrots) dissolved in a drop of table vinegar is placed in the outlet, then the base and the required amount of water are added. For the lilac color, I used 1 teaspoon of blueberry juice, and for the green, I used a pinch of green food coloring diluted in 0.5 teaspoon of 9% vinegar. 
The base and water should be well mixed, by intensively rubbing the mixture with a spoon along the bottom of the outlet. If there are a lot of gingerbread cookies, then you can immediately prepare several bags of various colors for decoration. You can also use ready-made purchased colored glaze and immediately decorate the Arkhangelsk roes at your discretion. This is how the gingerbread turned out.
Everyone knows from childhood what gingerbread is. We offer to cook them yourself, based on the recipe for gingerbread "Kozuli"
Ingredients:
For test:
1. Butter - 1 pack (200 gr)
3. Eggs - 3 pcs
4. Sugar - 2 tbsp
5. Water - 3/4 tbsp
6. Salt - 1 pinch
7. Soda - 1 tsp
8. A mixture of spices (ground ginger, cinnamon, cloves, cardamom) - 3 tsp.
For glaze (icing):
1. Powdered sugar - 200 gr
2. Egg - 1 pc
Cooking method:
1. First, caramel is boiled. To do this, it is better to take a pan or stewpan with a thick bottom. Pour 1 cup of sugar there and put on a slow fire. Sugar must be stirred so that it does not burn. After the sugar has turned dark brown, you need to pour boiling water there very carefully.
The mixture must be stirred. When the mixture is homogeneous, pour the rest of the sugar there and keep on fire until it dissolves. Then remove from the stove.
2. While the mass is hot, butter is introduced into it.
3. When stirring, a homogeneous mass is obtained - this is a creamy caramel.
4. Spices are usually mixed in equal proportions. They are also added to the still hot caramel and mixed thoroughly. The mixture is then allowed to cool.
5. Beat 1 egg and 2 yolks in a bowl.
6. The egg mixture is mixed with warm caramel.
7. Salt and soda are added to the resulting mixture.
8. Then we gradually introduce. For starters, it is better to use a whisk.
9. As the mass thickens, you will have to take a tablespoon.
10. You need to knead the dough until it becomes homogeneous and stops sticking to your hands.
11. A bar is formed from the dough, wrapped in plastic wrap and put in the refrigerator for about a day.
12. The finished bar is cut into pieces.
14. Then cut out the gingerbread. To do this, you can use special molds or make templates yourself.
15. If templates are used, they are superimposed on the dough layer and cut along the contour with a sharp knife.
16. Baking paper is placed on a baking sheet, and workpieces are placed on it. Gingerbread cookies are baked in a well-heated oven at a temperature of 200-220 degrees for about 5-7 minutes.
17. I made two types of gingerbread, so when the first batch of roes is ready, I send the second batch of another type to the oven.
18. After the gingerbread is pulled out of the oven, they need to cool down. If desired, you can make holes in some and use as a decoration for the Christmas tree.
19. While the gingerbread is cooling down, you can start preparing the glaze (icing). To do this, beat the egg white with powdered sugar with a mixer or whisk. The resulting glaze is placed in a confectionery syringe or bag and the gingerbread is painted. You can add different dyes to the glaze, then the gingerbread cookies will turn out even more attractive and picturesque. I hope you liked the Kozuli gingerbread recipe.
Additional Information:
Almost everyone associates gingerbread with Tula, which is famous for these culinary products. However, the Arkhangelsk region is rightfully proud of its goats. They got their name from the Pomeranian word for "curl" or "snake". Usually these are figurines of animals, trees or houses, decorated with multi-colored glaze.
They baked such gingerbread for New Year's or family holidays, such as a wedding or the birth of a child. Over time, roes began to decorate New Year trees. According to popular beliefs, such roes were supposed to bring wealth and prosperity to the house.
And Christmas. These painted fragrant goodies will decorate any table and cheer up every member of the family. Their advantage lies not only in their unique taste, but also in the manifestation of creativity, because you can depict anything on them. The article presents several recipes for cooking, as well as a photo of "Arkhangelsk goats". No less interesting will be the history of the origin of these delicacies.
"Arkhangelsk roes": the history of occurrence
The origin of these goodies has several versions, each of which is amazing in its own way. According to one of them, "Arkhangelsk roe" was previously a traditional pastry of Pomors (inhabitants of the White Sea coast), since the word "kozulya" in their language meant "snake" or "curl". Another version says that initially gingerbread was baked in the form of a goat, which in ancient times was considered a symbol of wealth and prosperity.
The history of gingerbread "Arkhangelsk roes" claims that their homeland is the well-known city of Arkhangelsk, from which such a name came. In different settlements tied to a certain area, their own baking techniques and decorating gingerbread have been preserved. It is worth noting that even in the same area they could radically differ from each other. The most famous gingerbread are:
- flat painted ones, which appeared in the northern part of Russia as early as the 18th century, when ordinary spices and sugar became available to ordinary people;
- Kargopol, which were created from a bread tow;
- voluminous Kholmogory, which were prepared from black dough, occasionally colored with white.
In any case, northern roes are not just a national delicacy prepared according to a unique recipe, but a traditional ritual dish. The creation of such gingerbread is considered a difficult ancient ritual, where the deepest philosophical meaning was originally laid.
Magic power
In ancient times, people believed that the "Arkhangelsk roes" had magical powers. According to some modern historians, in those days people first invented them not as food, but as ritual images of animals.
This version is also confirmed by the fact that the figurines had to be cut out in a specific way: they all had to look to the left. If a person was depicted on the gingerbread, then it had to be done facing forward. At the very bottom of the roe, people always left an empty strip, which was a symbol of the earth.
Gingerbread in the old days
Previously, roes were baked only once a year. These were the days of Christmas time, as well as the Christmas holidays. The peoples of the north believed that these goodies would bring them wealth, prosperity and good luck to their homes. They were considered a charm and were often given to families.
On the eve of the holidays, all family members took part in such a rare event. Men always kneaded the dough, and women cut out various figures. The children also worked with them. They performed the final stage - decorating the dish.
On Christmas Day, all relatives, friends, neighbors and, of course, caroling children received roes as a gift. It often fell to pets, as the northern peoples were completely sure that cattle in this case would bring an excellent offspring.
Gingerbreads were hung in stables and barns as amulets. They protected houses from the penetration of evil spirits and were used as an indispensable attribute for divination by girls and boys on Epiphany evenings.
Roe deer never ate right away. It was customary to keep them for some time, and only then eat them. A figurine donated or made by yourself should never be thrown away, even if it was broken, as this was a direct path to failure.
The symbol of Pomorie in modern times
To date, "Arkhangelsk kozuly" are baked not only in their homeland, but also in other areas. Modern people have long departed from traditions, so they make them for any celebrations as a delicious and original dessert. They also actively decorate the Christmas tree, use them in carols and use them as children's toys.
Gingerbread at home
In the old days, gingerbread "Arkhangelsk Kozuli" was baked by real gingerbread, which kept the secret of making dough, icing and decorative decorations. The unique recipe, in which the chefs put their zest, was passed down from generation to generation, but only through the female line.
In those days, figurines were made in a special way. The first step was to make dough from rye flour. There are suggestions that it was against such a background that the glaze pattern looked the most advantageous. The flour for this was taken the darkest. Salt was added to it, and then kneaded hard. After some time, the dough began to be made from wheat flour, so burnt sugar was used to darken it.
Hereditary Arkhangelsk gingerbread cooks note that it is necessary to bake goodies without haste and only in a good mood. At the same time, you need to think only about the good and protect yourself from strangers so that no one interferes.
Nowadays, gingerbread is prepared not only according to the classic recipe that has come down since those times. Chefs have long come up with slightly modified methods of baking. In any case, the cooking process will be exciting and long. It consists of only three stages:
- Test preparation.
- Bakery.
- Decoration.
A few of the best recipes that will work for all occasions are listed below.
honey deer
The traditional recipe for "Arkhangelsk roes" must be used before you start considering its modifications. The classic option is honey gingerbread.
For cooking you will need:
- 450 g of flour (it is best to take wheat, but you can mix 300 g of rye and 150 g of wheat);
- 60 ml of water;
- 150 g of honey;
- 150 g of sugar;
- 1 teaspoon of soda;
- 3 tablespoons of butter;
- ground spices.
The recipe for "Arkhangelsk goats" with a photo is presented below. If you strictly follow the instructions, in the end you can get a unique dish that can surprise every person.
Step by step cooking
In fact, the recipe for "Arkhangelsk goats" is simple. First you need to prepare the roast. First of all, sugar is melted, and then boiling water and honey are added to it. The result is a thick and rather sweet syrup. When it cools down a bit, you can add butter and stir until smooth. Next, spices and soda are added to the resulting mixture. Immediately after this, pre-sifted flour is poured there, and all this is thoroughly mixed so that no lumps remain. The final step in preparing the dough is to knead it on the board, adding flour in small portions. At the end, it should come out soft, elastic and plasticine-like in consistency.
The finished dough should be cooled, then divided into several parts and rolled out with a layer. Next, the figures are carefully cut out along the contour with a knife or molds. Then, almost ready-made gingerbread cookies should be greased with yolk (1 pc.) With water (0.5 cups) and spread out on a baking sheet pre-lined with parchment.
Bake the figurines for about 10 minutes at 200 degrees. They should brown a little. The most important thing is to prevent them from drying out, as they will simply break.
Descendants of classical goats
Scientists suggest that there are not only classic northern roes, but also their descendants - Ural gingerbread. They came to the Urals along with their creators - immigrants from the north. The traditional recipe was slightly changed, as the new area had a completely different culture and traditions.
The ingredients for the Ural roe are taken as follows:
- 500 g of honey;
- 500 g flour;
- 0.5 teaspoon of soda;
- spices to taste;
- a couple of eggs;
- 50 g butter;
- 1.5 cups of water.
Gingerbread "Arkhangelsk kozuly": recipe
First you need to boil water and honey in a separate container. When this mixture cools down a bit, you need to pour flour there, add eggs and other ingredients. All this is thoroughly mixed and kneaded by hand. Then, as in the previous recipe, pieces of dough are rolled into layers, from which figures are subsequently cut out (this can be done both with a knife and molds).
After laying out future gingerbread cookies on a baking sheet, they must be greased with yolk. They are baked at a temperature of 200 degrees until a blush is formed. After the gingerbread cookies are ready, they need to cool and only then decorate with icing. If desired, they can be poured with syrup or sprinkled with coconut.
Gingerbread decoration
Both northern and Ural roes should be traditionally painted. They need to be painted with colored glaze. The most actively used color is white, because it is a symbol of snow, as well as pink, reflecting the northern lights. The brown color on the gingerbread represents earth or wood.
The process of coloring goats cannot be called simple. Here you will have to show not only imagination and taste, but also the skill of the artist. After all, in any case, the most important point in decorating the roe will be a neat painting with thin lines of sweet syrup.
The pattern on the delicacy can be absolutely anything. In the process of drawing, a culinary syringe or an ordinary bag in the shape of a cone with a small hole will definitely come in handy. A good image can also be obtained with watercolor brushes or pencils with ready-made glaze.
It is worth remembering that in ancient times people drew patterns with a wooden stick. This method is used to this day, but only by hereditary goats.
If you want to be more creative, you can first fill the gingerbread cookies with tinted liquid glaze of any color, and then, when the base hardens well, start depicting flowers, patterns and other elements on it. This method is quite good, but it requires a lot of time, since the glaze does not harden as quickly as we would like. But this makes it possible for modern chefs to create whole works of art on gingerbread.
Glaze
Having chosen the appropriate recipe for "Arkhangelsk goats", do not forget about the icing. There are many options for its preparation, but most often people use the classic. For him you will need to take:
- a couple of egg whites;
- 5 drops of lemon juice;
- 5 tablespoons of powdered sugar;
- dyes.
The first step is to beat the whites with powdered sugar until the mass thickens. Then it needs to be distributed among the cups (depending on the number of colors used). It is best to take, of course, natural dyes, but food ones are also suitable. Once the white mass has been mixed with dyes and takes on a new color, the glaze is ready for use.
Natural colors are obtained in the following ways:
- white - milk, sour cream, powdered sugar;
- yellow - spinach juice, lime or lemon zest;
- red / pink - juice of raspberries, strawberries, beets, lingonberries, cranberries;
- brown - coffee, cocoa;
- orange - freshly squeezed orange or tangerine juice.
Holiday gingerbread cookies always look like fabulous toys. They look interesting on the tree. Just a little patience - and a unique delicacy will be a great decoration for any table, as well as an unexpected present for relatives.
