Recipe: Karins’s ginger bread
2,2 pounds light golden baking syrup
7 cups All Purpose Flour (unbleached, white)
1 tbsp Potash (Potassium Carbonate)
1 tbsp Ammonium Carbonate
1/4 cup hot water
Boil 1/4 cup water and add Potash and Ammonium Carbonate. Stir until completely dissolved. In a separate pot,heat the syrup to boiling temperature and set aside to cool off in a large baking bowl. Mix the potash/Ammonium Carbonate/water mix with the syrup. Remove 1/2-cup of flour for rolling out. Add all the remaining flour, bit by bit, into the mixture into a soft pastry.
Roll out the pastry, add more flour if needed, to appr. 2 mm in thickness. Use the cookie-cutter for punching out the cookies.
Put cookies on buttered or baking paper-lined baking sheets to prevent sticking when baking.
Bake at 425 Fahrenheit in the center of the oven for 6-7 minutes.
Serve cookies with butter and an aged cheese such as Cheddar.
Eat and Enjoy!