Anna's Swedish Biscuits

NZ Woman's Weekly 25/3/2008

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These spicy cinammon biscuits are the perfect accompaniment to an afternoon cup of coffee or tea.

200 g	Butter
125 g	Caster sugar
65 g	Golden syrup
1 tsp	Baking soda
2 tsp	Ground cloves
2 tsp	Ground cinnamon
125 g	Slivered almonds, coarsely chopped
2¼ cups	Standard flour
2 tsp	Ground ginger

Place butter and sugar in a bowl and beat until creamy. Mix in golden syrup, baking soda and spices.
Stir in almonds, then stir in flour to form a firm dough. Divide biscuit dough into two portions, shape into rectangles and wrap in plastic wrap. Refrigerate for at least two hours or overnight.
Heat oven to 170C fan bake. Cut dough into 3mm-thick slices and place on baking trays lined with nonstick baking paper. Bake for 12 to 15 minutes or until golden and set.
Remove to a wire rack to cool. These biscuits can be stored in an airtight container for up to one week.