In a large bowl, dissolve the sugar in the milk.

Sift together the flour, spices, baking powder and salt into the milk & sugar and stir to mix. It’ll still be quite dry at this point.

Mix in the almonds and candied citron.

Using a knife, cut the butter through the flour mixture until it starts to come together as a dough, then kneed gently on a lightly floured surface until smooth. Wrap in cling film and rest in the fridge for about an hour.

Pre-heat the oven to 175˚C

Dust a wooden mould with cornflour. Press the dough firmly into the mould and cut away any excess. Gently lift out the moulded shape and place on a lightly oiled baking sheet. If you’re using a cookie-cutter instead, roll the dough to about 5-8mm. Any thicker and the dough won’t cook properly without burning.

Bake for 15 minutes, until the edges are just beginning to darken. Cool on a wire rack to crisp up. Store in an airtight tin for up to a month. The flavour improves considerably over the first week.