Ingredients

• 6 oz (175 g) self-raising flour, sifted
• 1 tsp (5 ml) baking powder
• pinch salt
• ¼ tsp (1.25 ml) cinnamon
• ¼ tsp (1.25 ml) mixed spice
• 1 oz (25 g) walnut halves, 6 reserved whole, remainder finely chopped
• 6 oz (175 g) soft margarine
• 3 eggs
• 3 oz (75 g) caster sugar
• 3 oz (75 g) soft brown sugar
• 6 oz (175 g) icing sugar, sifted
• 3 oz (75 g) butter
• 2 tbsp (30 ml) warm water

Method

1. Set oven at 375°F, 190°C (Gas Mark 5). Lightly grease and line the base of two 7½-in (19-cm) sandwich tins.
2. Sift the flour, baking powder, salt and spices into a bowl. Reserve 6 walnut halves, finely chop the rest and add to the flour.
3. Add the margarine, eggs and caster and soft brown sugar. Add 1 tbsp (15 ml) warm water and beat well for about 2 minutes.
4. Divide the mixture between the prepared tins, smooth the tops and bake in the centre of the preheated oven for 30 minutes, or until firm to the touch. Cool on a wire rack.
5. Sift the icing sugar and beat with the butter and 1 tbsp (15 ml) warm water until smooth. Place some of the icing in a piping bag. (Remainder of instructions missing.)

Notes