6oz (170 g) Dutch brown rock candy sugar or 3/4 cup (150 g) white sugar
1/2cup (170 g) Dutch schenkstroop, mørk sirup, dark corn syrup, or British golden syrup
1 stick (4 oz/115 g) unsalted butter, softened
1 egg
1 teaspoon pure vanilla extract (optional)
Instructions
Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda (bicarb), salt, nutmeg (if using), and allspice/cloves (if using).
In a large bowl, with a hand mixer, combine the sugar, syrup, and butter and beat on medium speed until pale and smooth, 2–3 minutes. Add the egg and vanilla (if using) and beat until smooth. Add the dry ingredients and mix on low speed until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for at least 1 hour or overnight.
Divide the dough into 4 equal portions and shape each piece into a log 1/2 inch (13 mm) in diameter. Flatten each log slightly, then rake the tines of a fork along the length of the log or use your pinched thumb and index finger to create two ridges down the length of the logs. Cut the logs crosswise into 21/2-inch (6.5 cm) pieces. Arrange them on the prepared baking sheets, spaced 2 inches (5 cm) apart.
Bake until the cookies are darker brown at the edges and dry to the touch on top, 18–20 minutes, switching racks and rotating the baking sheets front to back halfway through.
Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.