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Haidee Nonettes

creative.chef's picture
Ingredients
  Liquid honey 1⁄2 Pound (About 225 Grams Or 0.75 Cup)
  Black treacle 2 Ounce (Molasses, About 50 Grams Or 0.25 Cup)
  Brown sugar 1⁄2 Pound (About 225 Grams Or 1 Cup)
  Butter 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Rye flour 1⁄2 Pound (About 225 Grams Or 2.25 Cup)
  Strong plain flour 1⁄2 Pound (About 225 Grams Or 2.25 Cup)
  Cinnamon 1 Teaspoon
  Ginger 1
  Caraway seeds 1 Teaspoon
  Powdered cloves 1 Pinch
  Nutmeg 1 Pinch
  Cumin 1 Pinch
  Diced candied lemon peel 1 Ounce (About 25 Grams Or 1.25 Cup)
  Diced candied angelica 1 Ounce (About 25 Grams Or 1.25 Cup)
  Diced candied cherries 1 Ounce (About 25 Grams Or 1.25 Cup)
  Soda bicarbonate 1 Teaspoon (About 5 Milliliter)
  Milk 3 Fluid Ounce (About 75 Milliliter Or 3/8 Cup)
  Eggs 2 , beaten
  Rum 3 Tablespoon (About 45 Milliliter)
  Icing sugar 5 Ounce (Confectioner's, About 150 Grams Or 1 Cup)
  Rum 2 Tablespoon (About 30 Milliliter)
Directions

1 Heat the honey, treacle, sugar and butter in a saucepan.
2 Mix the flours, spices and can died fruits in a bowl and stir in the honey mixture.
3 Dissolve the soda in the milk and add to the mixture with the eggs and rum.
Knead the dough on a floured board and roll out 1 cm 1/2 in) thick.
Cut in 5 x 10 cm (2x4 in) pieces.
4 Preheat the oven to 190°C, 375°F,gas5.
5 Place the squares on a greased baking (cookie) sheet and bake for 30 minutes.
6 Mix the icing (confectioner's) sugar and rum, spread on top of each nonette and return them to the oven for 5 minutes

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Servings: 
8

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