about 24 pieces
2 dl light baking syrup
½ dl brown sugar
1 dl granulated sugar
75 g butter
2-3 tsp ground cinnamon
½ teaspoon ground cloves
½ tsp ground ginger
1 egg yolk
1 dl cream
1 teaspoon baking soda
1½ tsp baking powder
10 dl flour
Boil the syrup, brown sugar and granulated sugar in a saucepan, add the butter and let it melt. Add the spices in the hot butter mixture. Cool the mixture.
Whisk together the eggs, yolk and cream and pour it into the mixture. Let it stand until it is cooled down and at some point during that time mix half of the flour with the baking soda and baking powder and stir into the bowl. Work in the rest of the flour, either with the dough hook of a mixer or you do it by hand.
Cover the mixing bowl and let stand in the refrigerator overnight and rest.
Divide the dough into smaller pieces as you roll into balls and flatten out, they should be about 6-7 cm in diameter and about 1 cm thick. The easiest way is to flatten them directly on the sheet that you covered with baking paper, put them thinly because they rise up and out when they are baked in the oven.
To get all the cookies the same size you can also use a roller to roll the dough until 1 cm thick and then use a round cookie cutter, a glass or something to stick out the cookies. This is the way I made them.
Bake the cookies in the oven at 200 celsius degrees about 10 minutes. Let gingerbread cool and freeze or keep in a plastic bag or plastic container so they keep smooth.
The best way to enjoy them is with butter and delicious cheese with a glass of ice cold milk!