125 g butter (soft)
90 g Dansukker Brown Sugar
230 g Dansukker Light Syrup
375 g flour
1 tsp baking soda
3 tsp ground ginger

Beat butter and brown sugar in a bowl with an electric mixer until the cream is uniform (about 5 minutes). Mix in syrup, flour, baking soda, and ginger and continue beating for a couple of minutes.

Divide the dough into two balls, cover them with plastic wrap, and refrigerate for ½ hour. Then roll out the two doughs thinly (about 5 mm) on a piece of baking paper and refrigerate for another ½ hour.

Preheat the oven to 160 degrees Celsius (fan).

Cut hearts from the cooled dough with a heart-shaped cutter and place them with plenty of space on baking sheets lined with baking paper.

Bake your ginger cookies for about 8-10 minutes.

Let them cool before decorating and store them in an airtight container.