Pepparkakor - -Swedish Gingerbread

Time needed: Has to cool over night in fridge

Makes about: 125 cookies
Ingredients:
2,5 dl (1 cup) brown sugar
0,8 dl (1/3 cup) light sirup
0,8 dl (1/3 cup) water
150g (1,3 stick or 2/3 cups) butter or margarine

1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
8 dl (3 1/3 cups) flour

1,5 teaspoon baking soda

Instructions:
Part 1.

1. Mix the brown sugar, syrup, and water in a saucepan. Let boil.
2. Add the butter or margarine and let it melt. Continue by adding the spices.
3. Let the contents cool without stirring.
4. Mix the baking soda with 3/4 of the flour in a separate bowl (the rest of the flour will be used for working the dough on the counter.
5. Add the flour mixture to the saucepan and work to dough to a ball.
6. Wrap the dough in plastic-wrap and let chill in fridge until next day.

Part 2.
7. Turn the oven on to 175°C (or 350°F)
8. Work the dough on a floured surface, kneed the flour into the dough if needed.
9. Roll out the dough and cut out cookies with cutters, or by hand. Place them on a greased tray or tray with oven paper. Let the cookies bake in the middle of the oven between 6-8 minutes.
Let cookies cool before serving. Can be kept in a tin in room temperature or in the freezer. Enjoy your Swedish Pepparkakor!