Gingersnaps
600g -10 dl plain flour
300g -3.5 dl caster sugar
250g butter, melted.
1.25 dl cream. Single, whipping, double doesn't matter.
1.25 -1 dl dark Sirap/syrup
1 tsp Bicarbonate of Soda
1 tblsp ground Cinnamon
1 tblsp ground Ginger
1 tsp ground Cloves
1 tsp Cardamom
1 tsp Seville Orange (finely grated)
Mix all dry ingredients. Add the rest and mix well and for a long time, preferably 10 minutes in a magimix or Kitchenaid. It's perfectly manageble by hand, so dont be afraid!
Divide the dough in 2, roll them up and flatten. Place in separate plastic bags, seal well and leave to mature in the fridge for 1-2 weeks.
When you are ready for baking; knead the dough until it's manageable, roll out very thinly on greased paper or baking sheets, as they are hard to transfer. 170°C oven 3-6 minutes. They should be dark brown. Let cool on a rack, as they are quite soft when they are fresh out of the oven.
