180g butter, softened
125g brown sugar
200g golden syrup
1 tablespoon water
500g plain flour (I used a mixture of half white and half wholemeal flour)
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cardamon
1 teaspoon mixed spice (cloves, nutmeg, cinnamon/allspice) [Alternatively, you could use 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.]
150g almonds, processed into small chunks
1 teaspoon lemon rind
Preheat oven to 180deg. C.
Combine butter with brown sugar.
Add water to golden syrup in a jug or seperate bowl.
Add golden syrup mix to creamed butter and sugar.
Combine flour and ground spices seperately, then slowly add to wet mixture.
Add almonds and lemon rind last. You may need to remove the mixture from your mixer (if using) and knead by hand to finish it off.
Roll out to 6 or 7mm thick, on a floured surface. Cut out cookies using shapes of your choice. [The smaller the shape, the less baking time required, so adjust it to what you need.]
Line baking tray with baking paper. Arrange cookies on tray and bake for 10 minutes. They should be slightly browned. Leave on a rack to cool. They will continue to cook and harden up slightly as they cool.
Merry Christmas!
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