Spiced Christmas cookies

17. December

These are a very traditional kind of Danish Christmas cookie, and they are actually quite easy to make, as it doesn't involve rolling out dough.

250g Lactofree spredable butter or homemade butter
250g dark brown sugar
125g golden syrup
500g plain white flour
1 teaspoon carbonated soda
100g blanched almonds
4 teaspoons ground cinnamon
2 teaspoons ground all spice
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground cloves

Melt in a pan butter, sugar and syrup and stir together until completely melted and incorporated. Set aside to cool a bit.
Sift together all the dry ingredients.
Stir in the dry ingredients in the butter sugar mass, a little at a time until it is all incorporated.
Add the almonds whole to the dough and mix together.
Divide the dough in 2 or 4 pieces and in a piece of cling film wrap each piece of dough like a small sausage.
put in fridge to set, and in the first 10-15 minutes turn the dough every few minutes for it to keep it's shape.
Let it set in the fridge for at least 24 hours, but it could easily keep a few week, and then just take out a piece whenever you want some freshly baked cookies.
Cut the dough in slices of 0,2 inches/0,4 cm, and place on a baking sheet covered with baking paper.
Bake for 6-8 minutes at 175°C

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