Pepparkakor (Swedish ginger cookies)

In a large bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.

Stir in the Golden Syrup and a splash of Water until fully combined and smooth.

In a separate bowl whisk together the All-Purpose Flour with Ground Cinnamon, Ground Ginger, Ground Cloves, Ground Cardamom, Bitter Orange Peel Powder (pommerans), Fine Salt and Baking Soda so the spices and leavening are evenly distributed.

Fold the dry mixture into the butter–syrup mixture a little at a time until a cohesive dough forms; it should be firm but pliable — add a touch more flour if too sticky or a teaspoon of water if too stiff.

Shape the dough into a disk or log, wrap in plastic, and chill in the refrigerator for at least 1 hour (or overnight) to make it easier to roll and to deepen the flavor.

Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.

On a lightly floured surface, roll the chilled dough very thin (about 1–2 mm) and cut into desired shapes with cutters; transfer the cut cookies to the prepared baking sheets, spacing them a little apart.

Bake for about 6–10 minutes, until the edges are just beginning to darken and the cookies are crisp — thinner cookies will be faster, so watch closely to avoid overbrowning.

Allow the pepparkakor to cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely; they will crisp further as they cool.

Store cooled cookies in an airtight container; they keep well and the flavors mellow and meld over a day or two.