Baking cookies requires both top and bottom heat. You can achieve this in several ways: on the barbecue, in a Dutch oven with a lid, in a skillet with a lid—it doesn't really matter how, as long as you ensure both top and bottom heat. The temperature is always a factor.
Please note that the dough 4 hours must rest before you can bake the cookies. 
For 20 gingerbread cookies:
- 115g butter at room temperature
- 80g dark brown caster sugar
- 80g sugar syrup, for example pancake syrup
- 1 egg
- 250g flour
- 0.5 tbsp ginger powder
- 0.5 tbsp cinnamon
- 1 tsp nutmeg
- pinch of salt
- optional: Decoration
Additional required:
- Rolling pin
- 2 mixing bowls
- Baking paper
- Plug to cut out dolls or other figures
- Heat source: BBQ with lid, Dutch oven, skillet with a lid or something else.
Preparation method:
- Mix the butter with the sugar and syrup and then add the egg while stirring.
- In the other mixing bowl, mix together the flour, ginger powder, cinnamon, nutmeg and salt.
- Gradually add the flour mixture to the sugar mixture until it is well incorporated. Repeat until all the flour mixture is used up.
- Make 2 sheets of the dough and let it rest in the refrigerator for at least 4 hours
- Roll out the dough to half a cm thickness and cut out the cookies.
- Bake the cookies lined with parchment paper at 160°C (320°F) for about 15 minutes. Keep a close eye on the cookies, as they can quickly become too dark.
Enjoy your meal! 