This recipe is one that is used in Palestine.
It makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes, but will very nicely take the place of a sweet cracker to serve with tea.
Take three cups of sifted flour, one-quarter teaspoon of salt, add three eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind and juice of one-half lemon and three tablespoons of honey, mix all ingredients well.
Roll on board to one-fourth inch in thickness and cut with form.
Brush with white of egg or honey diluted with water.
On each cake put an almond or walnut. B
ake in moderate oven from fifteen to twenty minutes.