Crispy gingerbread biscuits

About 200 small biscuits

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300 g butter or margarine
375 g Dansukker granulated sugar
100 ml Dansukker Light Syrup
200 ml water
5 g ground ginger
13 g ground cinnamon
3 g ground cloves
15 g bicarbonate of soda
About 800 g plain flour


Melt the butter, sugar and syrup in a saucepan. Add the water, spices and the flour mixed with the bicarbonate of soda. Knead the dough on a floured surface until smooth. Put the dough in an airtight plastic container or wrap it tightly in plastic wrap and refrigerate it overnight. Roll out the dough on a floured surface and cut out shapes with cookie cutters. Bake in the centre of the oven at 200 °C for approx. 6 minutes.

For lighter textured biscuits, beat the butter and sugar until fluffy instead of melting them.

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