Sweden's Christmas ginger cookie. The dough is made with melted butter, syrup and a little water, rested overnight, and rolled very thin.
Medium. Hands on for about 45 minutes. About 360 minutes start to finish. Makes about 50 small cookies.
Ingredients
- 3½ cups all-purpose flour
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ sticks unsalted butter
- ¾ cup granulated sugar
- ⅓ cup golden syrup or light corn syrup
- ⅓ cup water
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
Steps
- Whisk the flour, baking soda and salt in a large bowl.
- Put the butter, sugar, syrup, water, ginger, cinnamon and cloves in a medium pot. Warm on low, stirring, until the butter melts and the sugar dissolves. Do not let it boil.
- Take the pot off the heat. Let it cool until it is warm, not hot.
- Pour the warm mix into the flour. Stir, then knead gently until the dough is smooth.
- Wrap the dough and chill it overnight. If you are short on time, give it at least 4 hours.
- Heat the oven. Line two baking sheets with parchment paper. (350°F (175°C))
- Roll a small piece of dough very thin, about 1/16 inch (2 mm), on a floured counter. Cut hearts, stars or circles. Keep the rest of the dough cold.
- Bake until the edges are a shade darker. (350°F (175°C))
- Cool on the sheet for 2 minutes. They get crisp as they cool.
Thin is the whole idea. If the cookies come out soft, roll the next batch thinner.