Oven temperature 200° C / 390° F
Baking ca. 10 min
2 dl [0,4 pint] golden syrup
1 1/2 dl [0,3 pint] (125 g / 4,4 oz) brown sugar
75 g [2,6 oz] margarine or butter
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 egg + 1 egg yolk
1/2 dl [0,1 pint] milk
1 teaspoon baking soda
1 1/2 teaspoons baking powder
about. 9 1/2 dl [2 pints] (approximately 575 g / 1,25 lb) flour
 Boil syrup and sugar. Pour hot over fat and spices. Whisk together the eggs, egg yolk and milk. Stir it in. Leave it to cool, stirring occasionally.
 Mix baking soda and baking powder with a bit of flour. Stir into the syrup/sugar/spice/egg mixture. Add the remaining flour, a little at a time and work into a dough. Let it rest covered for one day.
 Roll the dough out into 1 or 2 lengths, 2 1/3 – 2 3/4 inch in width. Cut out 1/5 inch thick slices with a sharp knife and place them well away from each other on bakingsheets, lightly greased or covered with baking parchment.
 Bake the cakes in the oven for approximately 10 minutes. The cakes wil rise and becomes thick and fluffy.
The gingerbreads can be eaten with butter and cheese with milk, tea or coffee, or for breakfast crushed in yogurt or kefir.