Erla Steinunn's recipe collection

125 g margarine

125 g sugar

250 ml syrup (350 g)

1 egg

500 g flour

2 tsp baking soda

1 tsp ginger

Cream filling (whipped together):

50 g softened margarine

1 tsp vanilla extract

250 g powdered sugar

1 egg yolk

Start by gently heating margarine, sugar, and syrup together in a pot, stirring until the mixture is smooth. Remove from heat and let it cool. Once cooled, stir in the egg.

Sift flour, baking soda, and ginger into the mixture, and knead into a smooth dough. Let the dough rest in the fridge for at least 4 hours.

Preheat the oven to 180°c.

Roll out the dough to about 4 mm thickness and cut out shapes using cookie cutters. Place them on a parchment-lined baking sheet and bake for 5-7 minutes until light golden.

Allow the cookies to cool completely on a wire rack.

Whip the margarine, vanilla, powdered sugar, and egg yolk until smooth and fluffy for the filling. Once cooled, spread the cream on one cookie and sandwich it with another.