Spice Christmas Cookies, Pepperkaker by Trine Hahnemann
Makes 30-50 Depending on the size of your cookie cutters.
150ml Golden Syrup
250ml Soft Brown Sugar
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
175g Butter, Softened
150ml Double Cream
1/2 tsp Bicarb of Soda
750g Plain Flour, plus more to sprinkle
Beat the syrup, brown sugar, spices and butter in a big bowl until soft and smooth. Add the cream and beat again. Sift through the bicarb of soda and flour, then mix into the butter mixture. Flour a work surface amd lnead the dough well, then wrap in clingfilm and leave in the refrigerator overnight.
Day 2 (Or whenever you are ready to bake, this keeps in the fridge for up to 3 weeks):
Preheat the oven to 200C or gas mark 6. Roll out the dough as thin as possible on a floured work surface and cut out with differently shaped and sized cookie cutters. Place on trays lined with baking paper. Bake for about 12 minutes, then leave to cool on a wire rack.