Directions
Making the Dough
Beat together the butter, egg yolks, and golden syrup. Add the flour, sugar,
baking powder, ground ginger, half of the flaked almonds, and all of the lemon or
citron peel. Knead the mixture together, and then divide it in two equal portions.
Further Preparation
Chop the crystallized ginger into small chunks.
Line an eight inch square baking tin with aluminum foil, grease
it, and dust it with flour. Press one half of the dough into the bottom of the tin.
Sprinkle it evenly with the crystallized ginger. Cover this with the rest of the
dough, pressing it in an even layer, and smoothing the top.
Brush the top with beaten egg. Sprinkle it evenly with
the remaining half of the flaked almonds, pressing them gently so that they stick to the egg.
Sprinkle with sugar.
Baking
Bake at 325°F for forty-five minutes, until golden brown. Let cool in the baking
tin on a wire rack. When cool, cut into squares about one to one-and-a-half inches
across.
Makes upwards of sixty squares, depending how they are
cut.
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