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Gingerbread cookies:

150 cookies
2½ dl brown sugar
3/4 dl golden syrup
3/4 dl water
150g margarine
1 tablespoon cinnamon
1 tablespoon ginger
1½ teaspoon baking soda
7-8 dl flour

Mix the brown sugar, golden syrup and the water in a small pot.
Boil the mixture.
Place the margarine in the mixture and let it melt.
Let the mixture cool while stirring it.

Then put in the spices, baking soda and 5-6 dl of the flour.
The rest of the flour is used when shaping the dough.
Wrap the dough in plastic wrap.
Place the dough somewhere cold overnight.

After that let it warm up in room temperature for a short while.
Work the dough until it is easy to work with.
Knead if needed the rest of the flour into the dough.
Roll out the dough until it is very thin.
Then take out shapes in the dough. (for an example: Hearts or Stars)
Place them on baking paper or a greased baking tray.

Bake them in the middle of the oven at 175 degrees Celsius for 8-10 min.
Let them cool on the tray before moving them.

German lemon cake:

Cake mix:
150g margarine
3 eggs
2 dl sugar
½ pinch salt
grated peel from ½ lemon (more if you like lemon) (just the yellow on the outside not the white)
3 dl flour
1 teaspoon baking powder

Lemon mixture:
2 dl powdered sugar
juice from 1 lemon (more if you like lemon but in that case take less water)
2 tablespoons water

Melt the margarine and let it cool
whisk egg,sugar,salt and lemon peel puffy for some minutes
stir the margarine and the flour blended with the baking powder into the egg mixture and pour it then into a breaded cake mold

bake in the lower part of the oven for 45 min at 175 degrees Celsius
Let the cake cool a bit.

Blend the powdered sugar with the lemon juice and the water.
Make holes all over the cake and pour the lemon mixture into the holes.

Serve Cold.

Chocolate sorbet:

6-8 servings

75 gram cacao (or is it cocoa in English, urgh don't care right now )
300 gram sugar
1 vanilla pod/vanilla bean (don't know what word to use)
300 gram dark chocolate (70% chocolate), in smaller bits
Pour 7½ deciliter water into a pot and add cacao, the vanilla pod and the seeds that you scrape away from inside. Stir it until it begins to boil, then remove it from the heat. Add the chocolate and a pinch of salt then let it sit for a minute. Then whisk it until the chocolate melts and the mixture is shiny and even. Pour it into a bowl and put it in your freezer. Stir now and then while freezing it.

Carrot cake:

200g grated carrots
50g almond
2 eggs
½ teaspoon cinnamon
½ teaspoon ginger
1 teaspoon vanilla sugar
1 teaspoon bakingpowder
½ teaspoon bicarbonate
2 dl flour
1 dl corn oil (or other oil)
Mix everything in a food processor and pour into a breaded mold, put into the oven at 175 degrees Celsius for 45 min, an easy recipe that you can make quickly. And you can always increase the amount of carrots. Sometimes it is ready a lot faster. So remember to keep checking the cake in the oven but don't open the oven to often.

You can mix lemon juice powdered sugar and Philadelphia cheese to make a good frosting just make it thick and spread it over the top and after that you can finish it all with a caramelized lemon slice on top.