Danish Gingerbread

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. 

Danish Gingerbread
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  1. 125 grams softened butter
  2. 80 grams light brown sugar
  3. 180 grams golden syrup
  4. 90 grams runny honey
  5. 1 teaspoon grated lemon rind
  6. 1 teaspoon vanilla
  7. 1 teaspoon ginger
  8. 1/2 teaspoon cloves
  9. 1 teaspoon cinnamon
  10. 1 teaspoon salt
  11. 1 teaspoon baking soda
  12. 500 grams of plain white flour
  1. Cream butter and sugar (KitchenAid on 6)
  2. Add golden syrup, honey, lemon rind, vanilla, ginger, cloves, cinnamon, salt and baking soda to butter mixture
  3. Add the flour, a cup at a time, until it is soft dough you can pick up as one large ball. (KitchenAid 4)
  4. Refrigerate the dough in a covered bowel overnight or at least 3 hours
  5. Preheat oven to 180º C
  6. 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)
  7. 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
  8. Place cookies on greased baking trays
  9. Bake at 180º C for 7 minutes if you want a soft cookie or 12 minutes if you want something crunchy.
  10. Cool on a wire rack to room temperature
  11. [Optional] Ice when cool
  1. 7 minutes gives a soft cookie. But I prefer 12 minutes and the crunch that comes with it.
Balagan Recipes http://balaganrecipes.info/

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