Traditional Leicestershire Spiced Bosworth Jumbles

Cream butter and sugar until light.

Beat in eggs and add grated lemon zest.

Mix in flour, a generous amount of ground nutmeg, and a few caraway seeds (optional but traditional).

Knead the dough lightly and roll into thin 'sausages' about 10cm long.

Twist the strips into knots, circles, or 'S' shapes.

Bake at 180°C for 12-15 minutes until firm and pale golden.

Allow to cool fully until they become crisp and snappy.