Kath Wattam – a Kiwi friend who lives in Copenhagen – introduced me to Danish ginger cookies. Apparently they’re a Christmas treat. I love them so tried making my own. Makes about 80 cookies.
Ingredients
Method
- Cream butter and sugar (KitchenAid on 6)
- Add golden syrup, honey, lemon rind, vanilla, ginger, cloves, cinnamon, salt and baking soda to butter mixture
- Add the flour, a cup at a time, until it is soft dough you can pick up as one large ball. (KitchenAid 4)
- Refrigerate the dough in a covered bowel overnight or at least 3 hours
- Preheat oven to 180º C
- On a floured surface roll out the dough until it is about 5 mm thick (you might need to do this in 3 or 4 batches)
- Cut out shapes with a knife or cookie cutter; actually for most of my cookies I just used a shot glass to make round shapes
- Place cookies on greased baking trays
- Bake at 180º C for 7 minutes if you want a soft cookie or 12 minutes if you want something crunchy.
- Cool on a wire rack to room temperature
- [Optional] Ice when cool
Notes
7 minutes gives a soft cookie. But I prefer 12 minutes and the crunch that comes with it.