Ginger cookies
Ingredients
200 g butter at room temperature
90 g Dansukker Cane Sugar
1 tbsp Dansukker Light Syrup
30 g almonds
30 g hazelnuts
75 g chocolate
300 g plain flour
1 tsp bicarbonate
1 tsp Dansukker Vanilla Sugar
1 1/2 tsp ground ginger
Instructions
Whisk the butter, sugar and syrup together well.
Chop the almonds, hazelnuts and chocolate and add to the butter mixture.
Combine the flour, bicarbonate, vanilla sugar and ginger in a bowl, and fold in the butter mixture. Work together to make a smooth dough.
Roll the mixture into rolls about 4-5 cm thick. Cover the rolls in plastic film and leave in a cool place overnight.
Set the oven temperature to 175 °C.
Cut the rolls into slices about 1 cm wide and place on a baking sheet lined with baking parchment. Bake for about 10–12 minutes.
Tips
Layer the ingredients in a jar, and give as a present as a Cake in a Jar!
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