On request, my ginger cookie batter. Note: This is not a low-glycemic cookie, quite the contrary, and I don’t eat these any more. The family members who don’t have messed up metabolisms are happily chewing away, although we normally reduce this amount by at least 50%. This makes a LOT of cookies.
Christmas ginger cookies
About 250 cookies
5 deciliters (400grams) sugar
1 dl syrup or molasses
2 tablespoons ginger
2 tablespoons cinnamon
2 tablespoons cloves
1 tablespoon cardamom
2 deciliters water
1 tablespoon “natron” (NaHCO3 ) also known as baking soda
1,6 liters (ca 800 grams) fine wheat flour
Stove temperature: 200 degrees Celcius
Baking time: 5 minutes
Mix butter, sugar and syrup intil it’s soft. Add water, spices and baking soda and work the flour in well. Let the batter rest somewhere cool at least 12 hours or 1-2 days under some kind of wrapping. Use a rolling pin and make the dough into thin sheets, use flour to keep it from sticking. With cookie cutters, make cookies of different sizes and shapes and transfer them carefully to baking sheets.
Bake the cookies for 5 minutes at 200 degrees Celsius, and cool them on the sheet. Decorate with icing.
2 deciliters powder sugar
Some drops of vinegar
Mix all ingredients until smooth and shiny. Make a cone out of paper and fill with icing, use this to decorate the cooled cookies. Have fun!