|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)|
|Caraway seeds||1 Teaspoon|
|Powdered cloves||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)|
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 190Â°C, 375Â°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