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Gingerbread Nuts

It is well to make the paste for these nuts an hour or two before baking them, and put it in a cool place. Rub three ounces of butter into one pound of flour; add the finely-chopped rind and juice of half a lemon, and a dessert-spoonful of ground ginger. Put a table-spoonful of honey into a quarter of a pound of treacle. Let them melt over the fire for a few minutes, stirring them well together, then mix them into the other ingredients. Roll the paste on a floured board to the thickness of a quarter of an inch. Stamp it into small round cakes, and bake on tins in a good oven till crisp. Probable cost, 6d.