A recipe from the Good Food collection.
200 g (7 fl oz) honey
100 g (3½ oz) treacle
125 g (4½ oz/⅔ cup) soft brown sugar
150 g (5½ oz) unsalted butter
500 g (1 lb 2 oz/4 cups) plain (all-purpose) flour
60 g (2¼ oz/½ cup) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
100 g (3½ oz/⅔ cup) blanched almonds, chopped
1 teaspoon finely grated lemon zest
45 g (1½ oz/¼ cup) mixed peel
2 eggs, lightly beaten
300 g (10½ oz) dark chocolate, chopped
1. Line two baking trays with baking paper. Combine the honey, treacle, brown sugar and butter in a small saucepan. Place over medium heat and bring to the boil, stirring occasionally. Remove from the heat and set aside to cool a little.
2. Sift the flour, cocoa, baking powder, bicarbonate of soda, spices and ¼ teaspoon salt into a large bowl. Stir in the almonds, lemon zest and mixed peel and mix thoroughly. Make a well in the centre and pour in the honey mixture and the eggs. Mix until well combined. Cover the mixture and refrigerate for 2 hours.
3. Preheat the oven to 180°C (350°F/Gas 4). Shape tablespoons of the dough into balls, place on the prepared trays well apart and bake for 12–15 minutes. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
4. Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted. Dip the tops of the cookies in the chocolate, allow any excess to drain off, then place on baking paper to set.
5. These will keep, stored in an airtight container, for up to 5 days.