| How To Cook: |
|
|
1. Put the butter, sugar and syrup into a saucepan and heat gently; when the mixture reaches boiling point, remove it from the heat.
|
2. Stir in the almonds, peel, cloves, cinnamon and ginger.
|
3. Dissolve the bicarbonate of soda in a very little water and stir into the ingredients in the pan; cool the mixture until lukewarm.
|
4. Gradually stir in the sieved flour, using a wooden spoon.
|
5. Turn on to a floured board and form into a roll about 2 inches in diameter, wrap in aluminum foil or greaseproof paper and keep in the refrigerator or a cool place overnight.
|
6. Using a sharp knife, slice the dough as thinly as possible.
|
7. Place the biscuits on a greased baking tray and bake in a moderately hot oven (400°F) until they begin to brown about 8 - 10 minutes.
|
8. Remove carefully with a palette knife, cool on a wire rack and store in an airtight tin.
|
9. These are wafer-crisp, nutty biscuits, with a subtle, spicy flavor.
|
