|Honey||700 Gram (2 Cups Plus 3 Tablespoons)|
|Molasses||200 Gram (2/3 Cup)|
|Flour||8 Cup (128 tbs) (1 Kilogram)|
|Raisins||200 Gram (1 1/2 Cup)|
|Dried currants||1 1⁄2 Cup (24 tbs) (1 1/2 Cup)|
|Diced candied orange peel||200 Gram (1 Cup)|
|Diced candied lemon peel||100 Gram (1/2 Cup)|
|Chopped blanched almonds||150 Gram (1 Heaping Cup)|
|Ground cinnamon||3 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Mace||1 1⁄4 Pinch (1 Large Pinch Of Mace)|
|Single acting baking powder/1 lightly heaped teaspoon, 10 gram potassium carbonate||5 Teaspoon|
|Semi-sweet chocolate/Confectioners chocolate-flavored coating||35 Ounce (2 Pounds 3 Ounces Or 1 Kilogram Good Quality)|
Place the honey in a saucepan with the syrup, bring to the boil, and cool.
Sift the flour onto a pastry board and make a depression in the center.
Add the dried fruits and spices, then pour in the honey solution and knead to form a smooth dough.
It should be soft but workable.
Dissolve the potassium carbonate in the milk and knead vigorously into the dough; it should be very evenly distributed.
Allow the dough to rest, covered, several hours.
Preheat the oven to 400°F. (200°C).
Cut the dough into 8 equal-sized pieces and shape them into cylinders about 16 inches (40 cm) long.
Lay them on a lightly buttered baking sheet, leaving plenty of space in between, and bake about 20 minutes on the center shelf of the oven.
Let the bars of dough cool and cut each one diagonally into 20 pieces.
Temper the chocolate and coat the cookies with it as follows: place them one at a time in the bowl of tempered chocolate, turn with a fork to submerge it on all sides, and tap several times on the rim of the bowl to allow as much as possible to run off.
Place on parchment paper and decorate the tops with a fork by pressing the tines into the still soft chocolate and slowly drawing it sideways.
Allow to harden completely before removing from the paper.
There is a second and simpler way of making these cookies, though they won't have the typical partly rounded upper surface.
Roll out the dough on a work surface dusted with flour at least 9/16 inch (1 1/2 cm) thick.
The rectangle of dough is then placed on a lightly buttered baking sheet and pressed again with the rolling pin so as to be absolutely uniform in thickness.
Pierce the rectangle of dough at very close intervals with a skewer or fork to keep the dough from producing blisters in baking.
Let the dough rest 30 minutes, if possible, and preheat the oven to about 400°F. (200°C).
Bake the rectangle of dough 20-25 minutes on the center shelf.
Allow to cool about 5 minutes and then loosen from the baking sheet with a knife.
Place on a wooden board (if available) and cover the top with aluminum foil to keep it from drying out.
Next day (no sooner) cut it into strips 1 1/3 inch (3 1/2 cm) wide and cut these into the wedge shape.
Temper the chocolate and coat the cookies with it.
They are dipped into the chocolate one at a time and lifted out with a fork, tapped to drain off excess on the rim of the bowl, and then placed on a sheet of parchment paper.
The top is decorated by pressing the fork into the still soft chocolate and slowly drawing it sideways; this produces the shallow raised marks.
Remove the cookies from the paper only when the chocolate coating is completely hardened.