Thin Swedish Gingerbread Cookies with Syrup and Cloves

What you need

• 150 g (5 oz) butter
• 200 g (1 cup) sugar
• 100 ml (1/3 cup) light syrup, golden syrup or light corn syrup
• 100 ml (1/3 cup) water
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp baking soda
• 420 g (3 1/2 cups) all-purpose flour, plus extra for rolling

Method

Restated from the original video

1. 1

   Put the butter, sugar, syrup and water in a large saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then remove from the heat as soon as it comes to a boil.

2. 2

   Stir in the ginger, cinnamon and cloves. Cool to lukewarm, about 20 min.

3. 3

   Sift the flour and baking soda into a bowl, add the syrup mixture and stir to a soft, slightly sticky dough.

4. 4

   Divide the dough in two, flatten into discs, wrap and chill for at least 8 hours or overnight.

5. 5

   Heat the oven to 200 °C (400 °F) and line trays with baking paper.

6. 6

   If the dough is hard, leave it out for 20 min. Roll small portions on a floured surface until very thin, 2 mm (1/16 in).

7. 7

   Cut out shapes with cookie cutters and lift them onto the trays with a spatula. Re-roll the scraps.

8. 8

   Bake until the edges turn a shade darker, 4-5 min. The cookies are soft when they come out and turn crisp as they cool.

9. 9

   Leave on the tray for 5 min, then move to a rack to cool completely. Store airtight.

Imported from misya.info. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.