150 g Dansukker Sugar
75 ml Dansukker Light or Dark Syrup
150 g margarine or butter
2 small eggs
1/2 Tbsp grated orange peel
1/2 Tbsp ginger
1/2 Tbsp cloves
1/2 Tbsp bicarbonate of soda
400 ml plain flour

Icing
400 ml Dansukker Icing Sugar
1 egg white
2 ml (half a small teaspoon) spirit vinegar

Bring the sugar and syrup to the boil. Add the fat and let it melt. Leave the mixture to cool.

Stir in the eggs, spices, bicarb and most of the flour. Cover the dough with a little flour and leave in a cold place for a couple of hours or overnight.

Knead the dough on the work surface until smooth. Roll out to approx. 2 mm. Cut out shapes using a cookie cutter. Place them on a greased baking sheet. Make a small hole in each cookie for the string. Bake the cookies for 8-10 minutes in 175 °C (250 °F). Leave the cookies to cool on the baking sheet.

Icing
Whip together icing sugar, egg white and spirit vinegar to a hard tough mixture, preferably with an electric whisk. Spoon into a plastic bag and pipe patterns on to the gingerbread cookies.