Gingerbread

450g (1lb) Treacle
450g (1lb) Coarse BrownSugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg Flour

Procedure
Put the treacle into a basin and pour over the melted butter Add the sugar and ginger. Stir together well, add the candied peel, which should be cut into very small pieces, but not bruised and the ground caraway and coriander seeds. Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste. Make into nuts of any size. Put them on a baking trey. Bake in a slow oven for 15 to 30 minutes.