Recipe by Carl Jan Granqvist is from the website http://www.sweden.se and reprinted with permission. Gingersnaps are a traditional Swedish Christmas treat.
7 ozs. brown sugar
7 ozs. white sugar
7 ozs. dark corn syrup
¾ cup water
10 ozs. butter
2 tbls. ground cinnamon
2 tbls. ground ginger
2 tbls. ground cloves
1 tbl. baking soda
2 to 2¼ lbs. flour
1. To make gingersnaps, heat the brown sugar, white sugar, corn syrup and water in a pot. Add the butter and let it melt. Stir and let cool slightly.
2. Blend in the spices and baking soda, then mix in the flour to a smooth consistency.
3. Sprinkle a little flour on top and put the dough out to cool, preferably overnight. Take the dough and knead it smooth on a baking table, adding more flour if desired. Roll it thin and cut into shapes, using the desired cookie cutters.
4. Bake in a preheated 350-degree oven for 8–10 minutes. Let the gingersnaps cool on the baking sheet.