These cookies tastes great and I love to take them along as a treat on the go in December as they are easy to eat with or without gloves.
Ingredients:
500 g(2 Cups) flour
2 tsp natron (bicarbonate of soda)
180 g(6.4 oz) sugar
1 tbsp ground ginger
3 tbsp cinnamon
1 tsp ground cloves
Juice from 1 lemon
250 g (8.82 oz) syrup
150 g(5.3 oz) soft butter
Mix the dry ingredients in a bowl.
Add the remaining ingredients and mix well.
Turn the dough out onto a floured work surface and knead the dough well(if it is sticky then you may have to add extra flour)
Wrap the dough in clingfilm and place it in the refrigerator for 2-3 hours.
When you are ready to bake the cookies simply preheat your oven to 200°C (390°F), and roll the dough out on a lightly floured work surface to about ½ cm (¼ inch) thickness.
Stick out your cookies and place them on your lined baking sheet.
Bake them for around 10 minutes or until golden brown.
If you wish to hang your cookies later, then you will have to make a hole in the cookies as soon as they are out of the oven.
A gingerbread cookie makes a great decoration hanging on a bottle of wine or as an ornament on the Christmas tree as below.
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