|All purpose flour||3 Cup (48 tbs), sifted|
|All spice powder||1 Teaspoon|
|Nutmeg powder||1 Teaspoon|
|Cinnamon powder||1 Teaspoon|
|Clove powder||1 Teaspoon|
|Citron||4 Ounce, finely chopped (1 Jar)|
|Canned walnuts||4 Ounce, finely chopped (1 Can)|
|Honey||1 Cup (16 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon peel||2 Teaspoon, grated|
|Confectioners sugar||2 Cup (32 tbs), sifted|
|Baking soda||1⁄2 Teaspoon|
|Butter||1 Tablespoon (For Greasing)|
|All purpose flour||1⁄3 Cup (5.33 tbs) (For Dusting And Rolling)|
1. In a medium sized bowl, combine flour, salt, allspice powder, nutmeg powder, cinnamon powder, clove powder and baking soda. Mix well and sieve this mixture. Keep aside.
2. In a small sauce pan, add honey and heat till slightly warm. Keep aside.
3. In a large bowl, combine brown sugar and eggs and beat till the mixture is fluffy and smooth. You can use an electric egg beater for this purpose.
4. To this mixture, add warm honey and lemon juice and beat again.
5. Add grated lemon peel and 1 cup of sieved flour mixture.
6. Beat this mixture till smooth.
7. Add rest of flour mixture and mix well using a wooden spoon.
8. Add chopped citron and walnuts and mix well.
9. This mixture will now resemble a dough texture.
10. Clingwrap this dough and refrigerate for 6 to 8 hours or overnight.
11. Grease 2 baking trays using butter.
12. Preheat oven to 187.5C (375F).
13. Dust your flat working table with flour and divide the refrigerated dough into 2 parts.
14. Place one half in the fridge till required.
15. Roll out another portion of dough into ¼ inch thickness.
16. Dust a 2 inch diameter cookie cutter with flour and then press on the rolled dough to cut cookie shapes.
17. Place these on a greased baking tray, ensuring that there is 2 inch distance between each cookie roundel.
18. Follow same procedure for remaining dough and bake these cookies for 15 minutes in the pre heated oven.
19. Once done, keep aside to cool.
20. In a medium sized bowl, combine confectioners sugar and water and beat till smooth.
21. Using a pastry brush, apply glaze on warm cookies.
22. Decorate the glazed cookies with cherries, angelica and almonds or a mix of chopped candied fruits and arrange in a cane basket.
These cookies are best had when consumed after 2 to 3 weeks of baking.
Store them in an air tight cookie jar/ container in a cool and dry place.
To keep cookies moist, place a bread slice in the cookie jar and keep changing the bread slice every night.