• 6 dl caster sugar
• Shredded zest from half an orange and two lemons
• Juice from one lemon
• 2 dl dark syrup (black treacle)
• 250 g butter
• 2 dl whipped cream
• 15 ml ground dried ginger
• 30 ml fresh grated ginger
• 30 ml bicarbonate (NaHCO3)
• 15 dl regular wheat flour

Melt the butter, add the ginger and zest and allow to cool down.
Mix in syrup, sugar and juice and gently fold in the whipped cream.
Mix bicarbonate with the flour and fold in with the rest. Allow to cool O/N.
Roll small balls of the dough and bake 5-8 minutes at 175°C for chewy and 225°C for crunchy cookies. The ones you got where baked at 200 degrees in a hot air oven because I want them crunchy on the surface and chewy in the centre

• 110 g margarine
• 100 g sugar
• 120 ml molasses
• 1 egg yolk
• 250 g sifted all-purpose flour
• 3 g salt
• 2 g baking powder
• 2 g baking soda
• 1 g ground cinnamon
• 2 g ground cloves
• 2 g ginger
• 2 g ground nutmeg

In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.