Step 1

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

Step 2

Toast the ginger, cloves, cinnamon, and cardamom in a small skillet over medium heat, stirring with a wooden spoon, for 2 to 3 minutes, until fragrant. Remove from the heat.

Step 3

Sift the flour, toasted spices, baking soda, salt, and white pepper into a bowl or onto a sheet of wax paper.

Step 4

In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl as necessary. Beat in the molasses. Gradually beat in the flour mixture. Stir in the candied citrus peel.

Step 5

Drop rounded tablespoons of the dough on the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake for 10 to 12 minutes, until the tops feel firm when lightly touched. Cool on the baking sheets for about 2 minutes, then transfer the cookies to a wire rack to cool completely.

Step 6

Put the citrus peels in a medium saucepan, cover with plenty of cold water, and bring to a boil; drain. Repeat two more times.

Step 7

Combine 2 cups water (475ml) and sugar in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Add the citrus peels and bring just to a simmer, then reduce the heat to low and simmer very gently for 30 to 45 minutes until the peels are translucent. Remove from the heat and let the peels cool in the syrup.

Step 8

Drain and finely chop. Transfer to wire racks to dry.