Norwegian Cinnamon Cookies

Ingredients:

• 200g margarine
• 200g sugar
• 2 Tablespoons golden syrup
• 300g plain white flour
• 2 teaspoons cinnamon (but make them BIG!)
• ½ teaspoon ginger
• ½ teaspoon ground cloves
• 1 teaspoon baking soda

Topping: almonds/nuts, extra cinnamon and sugar

Method:

1. Mix butter and sugar. Add the rest of the ingredients except the topping. Roll the dough and make small “sausages”, then push them flat with your fingers. The thinner you press, the crispier they become.
   • Note: The first time I made these the mixture was crumbly and difficult to shape into rolls. The second time it was softer, almost too soft to roll and it kept sticking to my fingers. The only difference was that the first time I used butter and the second margarine. Both times the result was fine so don't worry if it doesn't feel like perfect biscuit mixture.
2. Top them with chopped almonds or hazelnuts or a mix of the two, extra cinnamon and sugar.
3. Cook at 180–200°C for 10–15 minutes (180° in a fan forced oven, hotter in a conventional one). They are soft and good right after you take them out of the oven, but even better when they have cooled down and become crispy.

(from Rowena Windolf, 2005)