Soft Gingerbread

Gingerbread or gingersnap cookies are traditional around Christmas time, but I prefer to make a soft, spicy gingerbread. It’s good on its own or butter or even with slices of cheese (the cheese and the spices contrast in a delicious way, I’ve found). Last month, it served as a light dessert when M and I celebrated Christmas at her mother’s house and it also worked well the next morning as a snack for me before I got on a flight.

Ingredients:
100 g butter
2 cloves
2 cardamom pods
2-3 tsp cinnamon
1 tsp ginger
2 eggs
¾ cup sugar
1 cup yogurt
2 tsp baking soda
2 ½ cups flour

Instructions:
1. Melt the butter.
2. Grind the cloves and cardamom in a mortar and pestle, then mix with the cinnamon and ginger.
3. Beat the eggs with the sugar and yogurt. Mix the baking soda and flour together.
4. Combine all the ingredients well (the butter, the spices, the egg mixture, and the flour and baking soda). Bake at 175 C for about 45 minutes.