Wheat-Free Sugar-Free Pepparkakor (Swedish Gingerbread Cookies)

I meant to post this one before Christmas in case anyone was doing last-minute Christmas baking, but things were too hectic getting ready here and I had no time.

1 1/2 cups + 2 Tbsp margarine
1 1/4 cups maple syrup
1/2 Tbsp cloves
1 Tbsp cinnamon
1/2 Tbsp ginger
1 tsp cardamom
1/2 Tbsp + 1/2 tsp baking soda
3 cups spelt flour
1/2 cup water

Mix margarine and syrup. Add spices and baking soda. Alternately add flour and water until all mixed. Refrigerate overnight.

Roll out and cut into shapes. Bake on a cookie sheet lined with parchment paper for about 5-7 minutes at 400 F. Make sure to leave room between the cookies.

Makes around 150 cookies, depending on size of cutters used. (When we use Christmas shapes, we usually end up with fewer because they are bigger cookie cutters).

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