Ginger bread cookies
180 g margarine
500 g flour
250 g sugar
4 tsp cinnamon
2 tsp ground cloves
2 tsp ground ginger
2 tsp baking soda
1/2 tsp white pepper
100 ml syrup
100 ml milk
Mix all the ingredients together and knead the dough well until everything is evenly combined. Flatten the dough with a rolling pin.
Use gingerbread cookie cutters to cut out shapes from the rolled dough. If you don’t have cookie cutters, you can roll the dough into small balls and place them on a baking sheet. Gently press each ball with a flat fork to create a simple design. Preheat the oven to 200°c. Bake the cookies until they start to lightly brown around the edges.
For a creative twist, you can cut out a small section in the middle of some cookies and fill the hole with crushed hard candy before baking. This will create a "sugar window" effect. Let the cookies cool completely on the baking sheet to allow the melted candy to harden.
