Sirupssnippers

• 1 cup Lyle's Golden syrup
• 1 cup sugar
• 3 oz cream
• 1 cup butter
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp ginger
• 1/2 tsp pepper
• 4-5 cups flour
• 1/2 cup almonds, blanched

Instructions

1. Bring syrup, sugar and cream to a boil. Add butter and let stand until cool.
2. Sift baking soda, cream of tartar and spices with part of the flour and add to first mixture.
3. Stir in enough flour to make a fairly firm dough. Use as little flour as possible.
4. Knead the dough until smooth and pliant. Cover and chill until the next day.
5. Roll out dough as thin as possible, and cut into traditional diamond shapes.
6. A krimpcut tool will give the traditional patterned edges.
7. Press a 1/2 scalded almond, cut lengthwise, in the center of the cookie.
8. Place on greased cookie sheet and bake at 350°F-375°F for 5-8 minutes depending on the thickness of the cookies.
9. Watch carefully as they burn easily.