Heat(but not boil) butter, sirup and sugar together until entirely melted. Stir continuously. It takes at least 10 minutes before the sugar has fully melted.
Let the mixture cool down for 5 min.
Add the cream and sift in the rest of the ingredients.
Mix, place in a small bowl and cover with plastic wrap.
Leave the dough in the fridge overnight.
Roll out, using a rolling pin, small portions of the dough until 2-3 mm thick. Keep the dough you are not using in the fridge while baking.
Cut the cookies using cookie shape cutters and place them on a baking paper covered baking tray.
Bake at 175°c for 8-10 min, or until the edges start to get dark brown.
Decoratewith sugar glazing once the cookies have cooled down (optional).