Melt 125g or ½ cup of butter, 125g or ½ cup of packed brown sugar and 70g or ⅕ cup of corn or golden syrup.
I use my microwave on low.
Prepare dry ingredients
I the meantime add the following ingredients to a bowl: 250g or 2 cups of cake flour, 2 teaspoons of ground cinnamon, ½ teaspoon of ground all-spice, 1 teaspoon of powdered ginger, ½ teaspoon of ground cloves, and 75g or ½ cup roughly chopped almonds.
Then add 25g candied cedrat peel.
Mix it all up thoroughly.
Then mix 1 teaspoon of potassium bicarbonate into 1 tablespoon of water.
Grab the butter mixture from the microwave and mix it up. It shouldn’t be too warm at this point. Add the mixed levening.
Add the entire butter mixture to the flour mixture. Work the mixture together using a spatula.
Then when it becomes too dry, dump it out on the kitchen counter and knead it until you have a smooth, somewhat sticky dough.
Roll it into a log about the size of cookies you want. Then add it to a parchment paper and roll to cover it.
Put the dough in the fridge for at least four hours.
When you are ready to bake, heat your oven to 175°C/350°F.
Grab a parchment-lined baking sheet, a cutting board, and a sharp knife.
Cut the dough into thin slices and put them on the baking sheet.
When the oven is hot, add the sheet and bake for about 6 minutes.
The cookies shouldn’t brown, but that can be hard to tell. Take them out and put them on a wire rack.
Continue with the rest of the dough until you’ve baked them all.
The cookies are soft when they come right out of the oven and won’t be crispy until they’ve cooled off.