Lebkuchen

• 60 g butter
• 2/3 C golden syrup
• 1 3/4 C plain flour
• 1 tsp baking soda
• 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp cocoa
• 1 T milk
• 2 T extra flour
• raspberry jam
• 125 g dark chocolate

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Melt butter over low heat, add golden syrup, bring to boil, remove from heat, stand 10 minutes. Add sifted dry ingredients and milk. Stir until smooth, cover and stand at room temperature for 1 1/2 hours. Mixture will thicken.

Turn mixture onto a surface which has been dusted with the extra flour. Knead lightly, working in only enough of the flour until the mixture loses its stickiness. Roll out to about 8 mm (1/2 ") thickness. Cut out with heart-shaped cutter and place on greased oven trays.

Using the end of a wooden spoon, gently push indentation in centre of biscuit but don't push right through. Fill with about 1/4 tsp raspberry jam. Bake at 180C for 8-10 minutes or until golden. Leave on trays until cold.

Melt chocolate, spread over back of biscuit with a knife. Cool until chocolate is firm. Makes about 40.