Makes about 36
3/4 cup Splenda
2/3 cup honey
3/4 cup sliced almonds
2 1/2 cups sifted plain flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon bicarbonate of soda
1/2 cup chopped candied peel
1/2 teaspoon rapeseed oil
Preheat the oven to 175°C.
Brush a nonstick cookie sheet with the rapeseed oil.
In a large bowl, beat the eggs and Splenda together until fluffy.
Beat the honey and then the nuts into the egg mixture.
In a separate bowl, sift together the flour, cinnamon, ginger, nutmeg and bicarbonate of soda.
Work the flour mixture into the honey mixture, add the candied peel and mix well.
Form the dough into a ball, cover loosely with clingfilm and chill in the refrigerator for one hour.
Roll out the dough as thin as possible and cut into shapes.
Place the cookies on the cookie sheet.
Bake in the oven for 15 minutes, until browned.