British Gingerbread Nuts

Let these cookies mellow for at least 3 days before serving.

2/3 cup golden syrup
2 ounces butter, melted, cooled
1 1/3 cups brown sugar
1 teaspoon ground ginger
2 tablespoons finely chopped candied lemon peel
1 teaspoon caraway seeds, ground
1 egg, lightly beaten
1 3/4 cups flour
Candied lemon peel, for decoration
Confectioners' sugar (optional)

Heat oven to 325 degrees F. Line cookie sheets with bakers' parchment, coat with nonstick cooking spray.

Combine the syrup, butter, sugar and ginger; beat hard with a wooden spoon until well blended. Stir in the lemon peel and caraway seeds. Add the egg and work into the dough. Add the flour and mix to form a thick paste. Refrigerate at least 6 hours or overnight.

With floured hands, form the dough into walnut-size balls. Press a piece of candied lemon peel in the center of each cookie. Lightly flatten each cookie with the floured tines of a fork.

Bake for 20 minutes, until nicely browned. Transfer cookies to racks to cool. Dust with confectioners' sugar, if desired.

Store in airtight tins for up to 3 weeks.

Yields 2 1/2 dozen cookies.