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Danish Gingerbread
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Ingredients
125
grams
softened butter
80
grams
light brown sugar
180
grams
golden syrup
90
grams
runny honey
1
teaspoon
grated lemon rind
1
teaspoon
vanilla
1
teaspoon
ginger
1/2
teaspoon
cloves
1
teaspoon
cinnamon
1
teaspoon
salt
1
teaspoon
baking soda
500
grams
of plain white flour
Instructions
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.