Method

In a saucepan over medium heat, stir together syrup and water until hot.
Remove
from
heat and cool slightly.
Dissolve the potash in the rum.
Break the rock candy
into very
small pieces.
Add all of the ingredients to a large mixing bowl and knead until
dough
forms. Wrap in plastic wrap and let dough rest for 5 days in a cool place.
Preheat
oven to
350 F.
Grease baking sheets.
On a lightly floured board, roll dough out to 1/4
inch thick
and cut out 1-inch by 2-inch rectangles.
Place cookies on prepared baking sheets,
about 2
inches apart. Bake 15 minutes.
Allow to cool for one minute on baking sheet
and then
remove to wire racks to cool completely.
Glaze the cookies with a mixture of
one part
syrup to one part water.
When dry, store in tins at room temperature.