1 / 2 a pound of golden syrup
2 ounces of butter
1 / 2 a pound of coarse brown sugar
1 ounce of ground ginger
1 / 2 an ounce candied lemon peel
1 / 4 ounce caraway seeds
1 egg
flour
Put the golden syrup into a basin.
Pour over it the butter, melted so that it dies not oil, the sugar, and ginger.
Stir these ingredients well together.
While mixing add the candied peel, cut into very small pieces but not bruised and the caraway
seeds which should be pounded.
Having mixed all thoroughly together, break in an egg and wok the whole up with as much fine
flour as may be necessary to form a firm paste.
Make this into nuts of any size.
Put them on a baking tin, and place them in a slow oven from a 1 / 4 to 1 / 2 an hour.
Cooking time from 1 / 4 to 1 / 2 an hour.
Sufficient for 2 dozen nuts
