Dough
25 g yeast
200 ml milk
75 g butter, at room temperature
70 g Dansukker White Syrup
3 g cardamom, freshly crushed
360–420 g plain flour

Filling
100 g butter, at room temperature
85 g Dansukker Granulated Demerara Sugar
6 g ground cinnamon
3 g ground cloves
3 g ground cardamom
3 g ground ginger

Glaze
1 egg

Crumble the yeast into a mixing bowl. Heat the milk until it is lukewarm, pour it over the yeast and stir the mixture. Stir in the butter, white syrup and cardamom. Add the flour a little at a time until the dough no longer sticks to the sides of the bowl. Cover the bowl with a tea towel and leave the dough to rise for about 1 hour.

Prepare the filling. Beat the butter, brown sugar and spices until creamy. Grease a 30 cm loaf tin.

Turn the dough out onto a lightly floured board. Roll out the dough into a rectangle, about 0.5 cm thick. Spread the filling evenly over the dough. Divide the dough into 20 rectangles by cutting it lengthwise into 4 strips of equal width and crosswise into 5 strips of equal width. Place the pieces next to each other in the baking tin and leave to rise under a tea towel for 45 minutes.

Heat the oven to 175°C.
Brush the gingerbread with the beaten egg. Bake in the lower part of the oven for 35–40 minutes. Keep an eye on the gingerbread to make sure that it does not burn. If it starts to get too brown, cover it with cooking foil.

Leave the gingerbread to cool in the tin.