Mamma Sivan’s Pepparkakor or Ginger snap cookies

Makes about 100 ea depending on the size of the cookie cutter or how thick you roll them out.

140-gram dark sirap, Swedish sugar beetroot syrup - you can easily get it online at amazon

180-gram water

400-gram granulated sugar

1 tbs ground ginger

1 1/2 tbs ground cinnamon

1 1/2 tsp ground cloves

300-gram butter unsalted

1 tbs baking soda

825-gram all-purpose flour

In a large pot add the sirap, sugar, water, and spices, bring to a boil. While waiting for it to boil, drink some glogg, just kidding! Cut the butter into large cubes and add it into a large mixing bowl. This bowl will need to fit in the refrigerator overnight. Pour the boiling hot mixture over the butter and stir until butter has dissolved. Mix the baking soda and flour, then pour the warm mixture over the flour/ baking soda mix and stir until no lumps of flour remain. Chill in the refrigerator covered with plastic and roll out, cut with a cookie cutter, and bake in 400F oven, for about 10-12 minutes. The temp might varies due to your oven, but it needs to be hot!

Chill cookies down on a rack and store in a dry cookie jar for a week or so, if they last that long!