Grandma Inez’S Swedish Gingersnaps

• 7 ounces, weight Butter
• 7 ounces, weight Golden Syrup
• 7 ounces, weight Caster Sugar
• 2 whole Egg Yolks
• 1 pound, 1-2/3 ounces, weight All-purpose Flour
• 1 teaspoon Bicarbonate
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cloves (optional)
• 1 teaspoon Ground Cardamom (optional)

1. Melt the butter in a heavy-bottomed saucepan. Stir in the syrup and sugar until sugar is completely dissolved. Do not let the mixture boil.
2. Let stand to cool.
3. Mix the flour, spices and bicarbonate in a large bowl.
4. Stir in the cooled butter mixture and the egg yolks. Make sure there are no flour lumps.
5. Let the dough set in the fridge for 2 hours or overnight.
6. Divide the dough in 4 pieces and work with one at a time. Leave the rest in the fridge.
7. Flour your work area generously. Roll out the dough thinly and cut out cookies with cookie cutters in various shapes.
8. Bake at 325 F for 6-7 minutes or until the cookies are a nice brown. They burn quickly, so watch them closely.
9. Let them cool on the baking sheet for a few minutes after they're out of the oven, then transfer them to a plate to cool completely.
10. The dough will keep in the fridge for over a week and it can be frozen for up to 2 months.
11. Enjoy!

butter, weight golden syrup, sugar, egg yolks, flour, bicarbonate, ground cinnamon, ground ginger, ground, ground cardamom

Taken from tastykitchen.com/recipes/desserts/grandma-ineze28099s-swedish-gingersnaps/ (may not work)