Traditional spicy (ginger, clove, cinnamon and cardamom) Christmas cookies customarily cut in the shape of little men and women, pigs or hearts.
To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot.
Add the butter and let it melt. Stir and let cool slightly, then blend in the spices and baking soda.
Then mix in the flour to a smooth consistency.
Sprinkle a little flour on top and put the dough out to cool, preferably overnight.
Take the dough and knead it smooth on a baking table, adding more flour if desired.
Roll it thin and cut into shapes, using the desired cookie cutters.
Bake in the oven (180°C/350°F) for 8–10 minutes. Let the gingersnaps cool on the baking sheet.
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