Spooky Swedish Halloween Ginger Cookies

Method4 steps

1. 1

   Step 1: Pulse the flour (3 cups), brown sugar (¾ cup), baking soda (¾ teaspoon), cinnamon (2 teaspoons), ginger (1½ tsp), cardamom (1 teaspoon), cloves (¼ teaspoon) and salt (½ teaspoon) together. Add butter (12 tablespoons) and process about 15 seconds until sandy. With the processor running, add the chosen corn syrup OR molasses and the milk (2 tablespoons); process about 10 seconds until a cohesive dough forms.

   Uses 3 cups all-purpose flour · ¾ cup dark brown sugar · ¾ teaspoon baking soda · 2 teaspoons cinnamon · 1½ tsp ground ginger · 1 teaspoon ground cardamom · ¼ teaspoon ground cloves · ½ teaspoon salt

2. 2

   Step 2: Divide the dough into 3 equal pieces. Put each one between two pieces of parchment paper. Roll until each piece is ⅜ inch thick. Leaving the rolled dough pieces inside the parchment, transfer to the freezer until firm, about 15 minutes.

   Freeze rolled ginger dough until firm · 15 minUses Ginger cookie dough

3. 3

   Step 3: Preheat the oven to 325°F / 165°C and line two baking sheets with parchment.

4. 4

   Step 4: Working with one cold sheet at a time, peel off the parchment on a lightly floured work surface and cut into shapes. Space cookies about 1 inch apart on lined baking sheets. Bake each batch about 15 minutes until browned and firm in the centre, then cool completely on a rack. Repeat with the other dough sheets and rerolled scraps, freezing them firm again before cutting. Serve plain or use optional ready white icing OR powdered sugar.

   Bake each ginger-cookie batch until browned and firm · 15 minUses Some firm rolled ginger dough · A little additional all-purpose flour for dusting the work surface · Optional ready white icing OR powdered sugar for decorating