|Butter/Margarine||250 Gram (1 Cup)|
|Sugar||200 Gram (1 Cup)|
|Light corn syrup||125 Gram (1/3 Cup)|
|Chopped almonds||75 Gram (1/2 Cup)|
|Chopped candied lemon peel||75 Gram (1/2 Cup)|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Boiling water||1 Teaspoon|
|All purpose flour||500 Gram, sifted (3 1/3 Cups)|
In a small saucepan, melt butter or margarine, sugar and corn syrup over low heat.
Remove from heat; pour into a large bowl.
Stir in almonds, candied peel, cloves, cinnamon and ginger.
Dissolve baking soda in boiling water; stir into corn syrup mixture.
Knead flour into mixture to make a dough.
Form dough into 2 rolls and wrap in foil or plastic wrap.
Refrigerate 24 hours.
Grease baking sheets.
Preheat oven to 400°F (205°C).
Cut rolls of dough into slices 1/4 inch (5 mm) thick.
Place on greased baking sheets leaving space between them for spreading during cooking.
Bake 8 to 10 minutes.
Remove from baking sheets with a spatula; cool on a rack.