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Author Notes: These ginger snaps come from the traditional book of the "sju sorters kakor" or "seven kinds of cookies," which were served at a kafferep, or a coffee party, as a way to welcome guests. A woman was to bake seven kinds of cookies: any more and she was a show-off; any less and she was cheap. Ginger snaps are still served in the winter months. —Taylor Rondestvedt
Makes about 75 cookies
- 125 grams almonds
- 200 grams salted butter
- 180 grams sugar
- 140 grams Golden Syrup
- 2 teaspoons ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 1 teaspoon baking soda
- 360 grams all-purpose flour
- Chop the almonds roughly.
- Stir together the butter, sugar, syrup, spices, baking soda, flour, and chopped almonds. Put the dough on your baking surface and work it until it is supple.
- Split in half and shape two thick rolls, about 1 1/2 inches wide. Wrap in plastic and chill for a few hours or overnight.
- Preheat the oven to 345° F. Remove the rolls, one at a time, and cut into thin slices. Place the cookies on lined or buttered cookie sheets and bake for 10 to 12 minutes. The cookies should be golden brown and have a bit of a crunch.
- This recipe is a Community Pick!