500 grams dark corn syrup
3 tablespoons water
10 grams potash
1 tablespoon rum
150 grams rock candy
100 grams sugar
60 grams candied orange peel, finely chopped
2 teaspoons cinnamon
2 teaspoons aniseed, ground
2 teaspoons coriander, ground
1 pinch cloves, ground
600 grams flour
Some dark syrup and water
In a saucepan over medium heat, stir together syrup and water until hot.
heat and cool slightly.
Dissolve the potash in the rum.
Break the rock candy
Add all of the ingredients to a large mixing bowl and knead until
forms. Wrap in plastic wrap and let dough rest for 5 days in a cool place.
Grease baking sheets.
On a lightly floured board, roll dough out to 1/4
and cut out 1-inch by 2-inch rectangles.
Place cookies on prepared baking sheets,
inches apart. Bake 15 minutes.
Allow to cool for one minute on baking sheet
remove to wire racks to cool completely.
Glaze the cookies with a mixture of
syrup to one part water.
When dry, store in tins at room temperature.