Stephanie Fysh

1 egg
3/4 cup brown sugar
1/2 cup honey
1/2 cup dark molasses
3 cups sifted flour
1/2 tsp. baking soda
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 cup slivered almonds
1/2 cup mixed candied fruits and peels, finely chopped
Lemon Glaze (below)

1.Preheat oven to 400.
Beat egg. Add sugar and beat until light and fluffy. Stir in honey and molasses. Sift together dry ingredients separately and add to honey/molasses mixture. Mix well. Stir in nuts, fruits and peels. Chill several hours or overnight.

Roll out 1/4-inch thick on floured surface. Cut in generously sized rectangles. Bake on greased cookie sheet at 350 degrees F for about 12 minutes. Cool slightly and remove from pan. While still warm, brush with lemon glaze.

Lemon glaze
Mix together one slightly beaten egg white, 1 tbsp. lemon juice, 1/2 tsp. grated lemon peel and 1 1/2 cups sifted powdered sugar.

photograph © Stephanie Fysh 2005; all rights reserved

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