From: jenny@utopia.resntl.bhp.com.au (Jenny Hopkins)
Date: Mon, 15 Nov 1993 00:34:12 +0000 (GMT)

60g (2 oz) butter
2/3 cup golden syrup
1 3/4 cups plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cocoa
1 tablespoon milk
30g (1 oz) mixed peel
2 tablespoons plain flour, extra
raspberry jam
125g (4 oz) dark chocolate

Melt butter over low heat in medium-sized saucepan, add golden syrup,
bring to boil, remove from heat; stand ten minutes. Add sifted dry
ingredients, milk and finely chopped peel, stir with a wooden spoon
until smooth, cover, stand at room temperature for 1 1/2 hours. Mixture
will become thicker.

Turn the mixture onto surface which has been dusted with extra flour. 
Knead lightly, working in only enough of this flour until the mixture
loses its stickiness.

Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped
or any other cutter, about 5cm (2 in) diameter. Place on lightly greased
oven trays.

Using the end of a wooden spoon, gently push indentation into centre of 
biscuit; don't push right through. Fill with about 1/2 teaspoon of jam.
Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays
until completely cold.

Melt chocolate in top of double saucepan over simmering water. Spoon
on to saucer for easier handling. Dip bases of biscuits into chocolate;
smooth excess chocolate off with a knife. Place jam-side down on foil
lined trays, refrigerate until chocolate is firm.

Makes about 40. (Source: The Big Book of Beautiful Biscuits)


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