- flour - 5 3/4 Cups
- soda - 1 teaspoon
- salt - 1 st. a spoon
- ground cardamom - 1 st. a spoon
- of ground sweet pepper - 1 teaspoon
- freshly ground pepper - 1/4 teaspoonfuls
- ground cloves - 1/4 Teaspoons
- of butter - 240 Grams
- dark brown sugar - 1 cup
- sugar - 1/2 cup
- dark corn syrup - 1/2 cup
- water - 1/4 Glass
- thick cream - 1/4 Glass
- big egg - 1 piece
- extract of vanilla - 1 1/2 teaspoons
Mix flour, soda, salt, cardamom, sweet pepper, freshly ground pepper and cloves in a large bowl. Put the oil in a bowl. Bring sugar, corn syrup and water to a boil in a large saucepan, stirring until the sugar dissolves. Pour hot mixture of sugar oil, and then whip the mixer at low speed. Whip the cream, eggs and vanilla in a bowl, then add to the mixture of butter. Mix well at medium speed. Reduce speed and add flour mixture. Divide the dough into three parts, wrap each in a plastic wrap and put in the refrigerator for the night (or freeze for up to 1 month). Preheat the oven to 175 degrees. Roll out 1 disc of dough on a lightly floured surface with a thickness of 3 mm. Using New Year's biscuit molds, cut out different shapes and place them on a baking sheet at a distance of 2.5 cm from each other. Put in the refrigerator for 10 minutes. Repeat with the remaining test. Bake the cookies until golden brown, from 10 to 12 minutes. If you make a small cookie, it can be ready in 8 minutes. Allow to cool completely. The cookie can be stored in an airtight container with a lid for 2 weeks.
Servings: 170