Ingredients
- 1 1/4 c flour
- 1/4 tsp ground cloves
- 1/4 tsp nutneg
- 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp baking powder
- 3/4 c ground almonds
- 1/4 c mixed peel, finely chopped
- 1 egg
- 1/2 c brown sugar
- 3/4 c honey
- 1/4 c milk
Directions
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Oven 200C
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Grease and line a 25×30cm swiss roll tin.
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Sift flour, spices and baking powder. Stir in almonds and peel.
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Beat egg and sugar until pale and creamy. Gradually add the honey, beating constantly.. Stir in mik.
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Add to dry ingredients and mix welll
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Spread into tin and bake 20-25 minutes or until lightly golden and springs to the touch.
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Icing (3/4 c icing sugar, 1 tsp lemon zest, 2 tsp lemon juice, 2 tsp water). Mix to make a smooth coating consisitency.
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Turn lebukchen from tin and drizzle icing in a criss-cross pattern on the botton. Coll and then cut into squares.