I got this recipe from my father in law. It belonged to his mom Sonja. These are the best and crunchiest ginger bread cookies.


4dl sugar

2 2/3 golden syrup (light)

500g butter (room temperature)

4tsp ground cinnamon

4tsp ground cloves

2tsp ground ginger

2 tsp bicarbonate soda

1,5l flour

Mix all the ingredients together in a mixing bowl. This dough may be a bit runny. Roll it into long sausage shapes (about 30 cm long, 3 cm in diameter). And put them in the fridge to cool down over night.

The next day you take the sausage out and slice it and place them on a baking tray lined with baking paper. Leave plenty of space between each biscuits as they will rice quite a bit. Place another baking paper over the slices and roll each biscuit with a little rolling pin to make them as thin as possible before baking.

Bake in the oven at 200-225 degrees for about 8 minutes.

Slide the baking paper of the tray and let them cool down before eating. Keep in a closed container so that they remain nice and crunchy.