|Sugar||1 Cup (16 tbs) (115 Gram)|
|Butter||40 Gram (3 Tablespoon)|
|Honey||225 Gram (2/3 Cup)|
|Chopped mixed candied peel||25 Gram (3 Tablespoon)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|All purpose flour||450 Gram (3 Cups)|
|Baking powder||1 Teaspoon|
|Red currant jelly||100 Gram (1/3 Cup)|
|Semisweet chocolate||4 Ounce (100 Gram)|
Grease baking sheets.
Preheat oven to 425°F (220°C).
In a medium saucepan, heat sugar, butter and honey, stirring constantly until all ingredients have melted.
Remove from heat and pour into a large bowl.
Stir frequently until lukewarm.
Beat egg with salt.
Add candied peel to honey mixture with beaten egg, cinnamon and cloves.
Sift flour with baking powder.
Add to honey and spice mixture; combine to make a dough.
On a floured surface, roll out dough about 1/4 inch (5 mm) thick.
Cut out small heart shapes; place on greased baking sheets.
Bake 8 to 10 minutes or until golden.
While still warm, join hearts in pairs with red currant jelly.
Let cookies cool completely on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled cookies into melted chocolate so they are half-covered with chocolate.