Gingerbread cookies/ Brunkager

Thanks for the comments you all.
Ginger bread cookies ( or Brunkager - which means brown cookies) is not differcult to bake,, it just takes some time.

BRUNE KAGER/ GINGER BREAD COOKIES.

400 gr. of Syrup
400 gr. of sugar
500 gr. of Margarine
25 gr. of ground Cinnamon
6 gr. of of ground Cloves
1½ teaspoon of ground Ginger
1½ teaspoon of ground Cardamom
pinch of ground Nutmeg ( what you can get between your thumb and index finger.)
130 gr. of nuts ( I prefer to use almons and cut them in to small pieces. Make sure to peal them first)
1 kg. of all purpus Flour ( 1000 gr.)
15 gr. of baking powder.

1. Everything exept Flour and baking powder comes in a cooking pan and you should take it off when it is almost cooking.. - melt the syrup, margarine, sugar and spices together.

2. When the mix is cooled off you could add the flour and baking powder

3. Now the dough can be rolled into big sausage. Wrap the dough into a plastic bac or something and put in refrigerator until next day.
OBS:: if your not cutting cookies with a knife but with cut-out equipment/forms , I will advise you to make your cookies when the dough is cooled off so much it does not melt when you roll it out on the table.. do not use more flour if ít can be avoided. it make the cookies dry.

The next day you could cut the dough in slices and bake on plate , preheated own 350 F. ( or 170 C) for 5 -10 min...
keep an close eye on the cakes though,, they cook very fast and can get easily burned.


Cathy mentioned kringla... yes I know kringla but that is something we have all year around..
And they are good, especially around christmas when you can put good things on them such as meat rolls.