Cinnamon cookies

This was originally meant to be gingersnaps, but I could not find the gound ginger and cloves, hence I replaced both of them with ground cinnamon instead. The sugar can be slightly cut down and it is very important to make the cookies as thin as possible as they taste better thin. Use a good and big rolling pin.

Here is how thin it should be. As it gets thinner, it's best to roll slowly and exert more force. There's a trick to doing it and you usually get it after the first batch.

Cut it with a cookie cutter.

Remove it slowly and carefully. It tends to break very easily as it is very thin.

Baked. Take note that it burns very easily so keep an eye on the cookies!

Here's the original recipe:

Swedish Gingersnaps

300g Sugar
100ml Water
50ml Treacle (Molasses)
1.5tsp Ground Cinnamon
1.5tsp Ground Ginger
1.5tsp Ground Cloves
200g Butter
560g Plain Flour
2tsp Baking soda
Brandy (optional)

1) Bring sugar, water, treacle and spices to a boil and let the mixture cool.
2) Add butter little by little (and brandy if used). Stir vigorously.
3) Add sifted flour and baking soda.Let the dough rest overnight.
4) Roll out the dough to 1-2mm thickness. If it is too dry,a little water may be added. Do not let the dough get too wet as it will stick on to the rolling pin. This is best done on non-stick paper.
5) Cut using a cookie cutter and bake at 200 degree Celsius for 5-8 minutes.
6) Leave to cool and store in airtight containers. They may be kept up to a week.

If anyone knows where to find the ground cloves and ginger, please let me know! Thank you.

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