British Gingerbread Nuts

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INGREDIENTS
2/3 cup golden syrup

2 oz butter, melted and cooled

1-1/3 cups brown sugar

1 tsp ground ginger

2 tbsps finely chopped candied lemon peel

1 tsps caraway seeds, ground

1 egg, lightly beaten

1-3/4 cups flour

candied lemon peel, for garnishing

confectioner's sugar (optional)

 

PROCEDURE

Preheat oven over 325F. Line cookie sheets with bakers' parchment, coat with nonstick cooking spray.

Combine syrup, butter, sugar and ginger; beat using wooden spoon until well blended. Stir in lemon peel and caraway seeds. Add egg and work into dough. Add flour and mix to form thick paste. Refrigerate.

For dough into walnut-size balls. Press a piece of candied lemon peel in center of each cookie. Lightly flatten each cookie with floured tines or fork. Bake for 20 minutes until brown. Transfer cookies to racks then cool. Dust with confectioner's sugar if desired.