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This thin and crisp gingerbread cookie comes to us from Finland. It makes a huge amount of cookies, so feel free to halve the recipe.*
Ingredients
1 cup dark corn syrup
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1 tablespoon grated orange zest
1-1/4 cups margarine
3 teaspoons baking soda
7 cups white flour
3 large eggs
1/4 cups granulated sugar
Directions
- Boil the syrup, spices and orange zest, add the margarine and beat until the mixture is cool. Mix the soda in with part of the flour and then combine with the syrup-margarine mixture. In a separate bowl, beat together the eggs and sugar. Add the whipped eggs and the rest of the flour. Do not knead the final mixture. Cover the dough with plastic wrap and leave overnight in a cool place. Preheat oven to 400 F. Roll out the dough thinly (about 1/8-inch), cut into shapes with cookie cutters and bake the cookies in the oven until golden brown (approximately 6 to 8 minutes).
Notes
- Photo by Robban Andersson under Creative Commons license.
- *To halve one egg, beat it, then use one half of that in the recipe. Discard the rest or save it for some other use.