Recipe for gingerbread cookies
Delicious, crispy, and tasty brown cookies are a must-have during the Danish Christmas.
This recipe is relatively easy but requires a certain amount of waiting time before you can enjoy these delightful cookies.
See the full recipe here.
Ingredients
- 500 gram Margarine
- 450 gram Sugar
- 250 gram Syrup Dark
- 125 gram Almonds Coarsely chopped
- 6 gram Cloves Ground
- 25 gram Cinnamon
- 50 gram Candied Peel
- 15 gram Potash
- 10 gram Boiling water
- 850 gram Wheat Flour Approximately
Instructions
- Start by heating the dark syrup together with margarine and sugar in a pot.
- Pour the mixture into a bowl.
- It must be completely cooled before you proceed with the recipe.
- Coarsely chop the almonds and add them to the bowl.
- Add the cloves, cinnamon, and candied peel.
- Dissolve the potash in a small ramekin with the boiling water.
- Add it to the dough in the bowl.
- Knead the dough well and form 7 rolls.
- The dough should generally stick together well.
- The diameter should be approximately 2-3 cm and the length 15-20 cm.
- Refrigerate them for 1-7 days (depending on how intense you want the flavor).
- When you are ready for preparation, cut them into thin slices (approximately 2 mm) and bake on a baking paper-lined baking sheet.
- Bake them in the oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan) for approximately 8 minutes.
Notes
I roll it out and put the dough in the freezer for the big family baking day.