Egyptian Cough Sweets

100g of fresh White Horehound Leaves
½ teaspoon crushed aniseed
3 crushed cardamom seeds or cloves
600ml water
350g white sugar
350g soft brown sugar

Put the White Horehound leaves, aniseed and cardamom into the water and bring to simmer for 20 minutes.

Strain liquid through a muslin filter.

Add the sugars and dissolve over a low heat

Bring to the boil until the syrup hardens when dropped into cold water

Pour into an oiled or lined tray , scoring the surface when slightly cooled

Store the sweets in wax paper