Gingerbread cookies

  • 8-10 min. (leave to rest 1-2 days)
  • 80 - 100 cookies


  • 500 g Jakobsens Organic dark agave syrup
  • 250 g muscovado sugar
  • 125 g butter
  • 2 tbs. orange juice
  • 1 tsp. grated orange peel
  • 2 tsp. cinnamon
  • 2 tsp. grounded clove
  • 2 tsp. grounded ginger
  • 12 g potash
  • 850 g wheat flour
  • 30 g almond flakes.


1. Put syrup, sugar, butter, orange juice, orange peel and spices into a pot, boil and stir until the butter has melted.

2. Disolve the potash in cold water and add this to the butter mixture. Take the pot from the heat and add wheat flour and almond flakes to the warm mass. Knead the dough well until it is even (maybe use a mixer, since the dough can be quite chewy).

3. Roll the dough to sausauges of about 4-5 cm diameter, wrap in clingfilm and leave to rest in the refrigerator (preferably for several days).

4. Cut the cookie dough into thin slices and place them on a baking plate with baking paper. Bake the cookies for 8-10 minutes at 175 degrees and leave them to cool on a grate.

Put the cookies in a jar with a close-fitting lid.


Taste the natural

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