Ingredients

• 1 1/4 c flour
• 1/4 tsp ground cloves
• 1/4 tsp nutneg
• 1/2 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp baking powder
• 3/4 c ground almonds
• 1/4 c mixed peel, finely chopped
• 1 egg
• 1/2 c brown sugar
• 3/4 c honey
• 1/4 c milk

Directions

1. Oven 200C

2. Grease and line a 25×30cm swiss roll tin.

3. Sift flour, spices and baking powder. Stir in almonds and peel.

4. Beat egg and sugar until pale and creamy. Gradually add the honey, beating constantly.. Stir in mik.

5. Add to dry ingredients and mix welll

6. Spread into tin and bake 20-25 minutes or until lightly golden and springs to the touch.

7. Icing (3/4 c icing sugar, 1 tsp lemon zest, 2 tsp lemon juice, 2 tsp water). Mix to make a smooth coating consisitency.

8. Turn lebukchen from tin and drizzle icing in a criss-cross pattern on the botton. Coll and then cut into squares.

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