Gingerbread biscuits is a must this time of year. It's hard to say no to these cute looking crunchy cookies..and they are best served with a big glass of cold milk. I know, milk and cookies are for children, but I can't help it, the combination is just unbeatable!
5 dl sugar
3/4 dl golden syrup
1 1/2 dl water
265 g butter
1 tbsp bitter orange powder (optional)
1,5 tbsp cinnamon powder
1/2 tsp ginger powder
1 tsp cardamom
1 tsp clove powder
1 tbsp bicarbonate
1 kg flour (max)
Place sugar, syrup, water, butter and spices (do not add the bicarbonate) in a saucepan and warm until the butter has melted.
Let the mixture cool down.
Mix about 8 1/2 dl of the flour with the bicarbonate. Add the mixture and blend well. If the dough is too loose add more flour. However, you do not want to add too much flour as this will make the dough too hard. It's better to add in more during the baking.
Let the dough rest over night in the refrigerator wreapt in plastic foil.
Keep the dough in room temperature for about 2 hours before baking, to make the dough less hard.
Preheat the oven to 200 degrees C.
Knead the dough and check if you need to add more flour.
Roll out the dough until its 2mm thick. Shape the dough in gingerbread molds of your liking. Place the gingerbread on an oven plate covered in papersheeting, and into the oven.
Let bake in oven 5-10 minutes until golden.