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


  • 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


  • 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


7 minutes gives a soft cookie. But I prefer 12 minutes and the crunch that comes with it.

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