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1
Cream the butter and sugar together until light and fluffy.
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2
Add the corn syrup, lemon rind and juice, rum, and spices and beat well.
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3
Gradually stir in the flour until the dough forms a ball.
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4
If the flour has been packed closely in the measuring cup, you may find that the dough tends not to cohere into a ball.
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5
The addition of a teaspoon of two of water will correct the proportions.
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6
Divide the dough in two and pat each piece into a rectangular shape.
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7
Wrap and chill for 1 or 2 hours in the refrigerator or place in the freezer for 15 minutes.
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8
Preheat oven to 350F (180C).
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9
Measure out a large piece of aluminum foil that will fit a cookie sheet.
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10
Turn its shiny side down, place one of the rectangles of dough on it, and rap it a few times with a rolling pin to soften the chilled dough a little.
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11
Cover with a piece of wax paper the same length as the foil and fasten the two sheets together with several straight pins.
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12
Roll the dough between the foil and the wax paper as thin as you can.
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13
The thinner the better and crisper.
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14
Do not attempt to work too fast, but press down heavily on the rolling pin.
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15
The rolled-out dough should almost reach the edges of the wax paper.
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16
Lift the dough with with foil and wax paper onto the cookie sheet, foil side down.
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17
Remove the straight pins and carefully pull off the wax paper.
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18
Cut the dough into any shape you desire--squares, rectangles, diamonds, triangles--but leave in place after cutting.
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19
Make certain you cut through the dough; this will prevent excess breakage later.
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20
Place in the oven for about 10 minutes, or until the cookies are lightly browned.
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21
The ultrathin dough at the edges of the pan will brown faster than the rest.
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22
Repeat with the other half of the dough.
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23
Store in an airtight container.
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24
These crisps are not only extremely good, but very fragile as well.
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25
Avoid excessive handling.
