250 grams of sugar
2 cup light corn syrup
1 tablespoon cinnamon
½ tablespoon ground ginger
¼ tablespoon cloves
250 grams of butter
1 tablespoon baking soda
650-800 grams of wheat flour
Place sugar and syrup in a small saucepan and give it all a gentle simmer.
Pour the hot syrup mixture immediately over the cold butter that you 've prepared in advance in a large bowl. Stir until all the butter is melted and the mixture is cold. It 's nice to be two of stirring .
Whisk together the eggs and stir them into the mixture. Then add the flour , little by little , until you get a smooth and relatively firm dough . Put the dough cold few hours , preferably overnight .
Put the dough on lightly floured surface , roll out and put out gingerbread cookies in various shapes. Place the cakes gently on the greaseproof paper -covered baking tray . To get a good result it is important that the cakes are about as thick and large so that they are fully baked about the same time .
Bake gingerbread at 200-225 degrees ( the heat ) , middle of the oven until the cookies are fully baked , after about 7-10 minutes , depending on the baking properties of your oven . Watch towards the end of cooking time.Let gingerbread cookies rest on the baking tray for a few minutes before cooling further on the grid . Store the cooled cakes in dense cake box .
Garnish gingerbread cookies with icing ( icing sugar and egg white) and ( mini ) smarties or Non stop .