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Method:
Mix 450 g/1 lb/2 cups of the sugar in a
pan with the water. Heat very gently, stirring, until the sugar has
dissolved, then boil until the syrup is thick but not colored. Stir in
the lemon juice. Place the base of the pan in cold water to prevent
further cooking and leave to cool.
Mix the nuts with the remaining sugar and the cinnamon. Melt the
butter. Dip each cereal biscuit in the butter to soak well, then press
half the biscuits in a buttered 23-25 cm/9-10 in baking tin (pan).
Spread the nut mixture over, then press the remaining buttered
biscuits firmly over the top. Drizzle over any remaining butter. Bake
in a preheated oven at 190°C/375°F/gas mark 5 for about 30 minutes
until turning golden brown round the edges. Remove from the oven and
pour the cold syrup over to cover completely. Leave to cool, then cut
into pieces.
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