oil for greasing
25 g (1 oz) glace cherries
100 g cut mixed peel
1/2 cup (2 oz) flaked almonds
7/8 cup (100 g) 4 oz ground almonds
3 tbsp sultanas (golden raisins)
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
2 tbsp double cream (heavy cream)
100 g plain or couverture chocolate
25 g (1 oz) glace cherries
100 g cut mixed peel
1/2 cup (2 oz) flaked almonds
7/8 cup (100 g) 4 oz ground almonds
3 tbsp sultanas (golden raisins)
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
2 tbsp double cream (heavy cream)
100 g plain or couverture chocolate
method
1. Heat the oven to moderate, 180°C, gas mark 4.
2. Cover 3-4 baking sheets with oiled greaseproof paper.
3. Cut up the glace cherries and chop the mixed peel a little more finely if necessary.
4. Mix with the flaked and chopped almonds and the sultanas.
5. Melt the fat in a small saucepan, add the sugar, and boil for 1 minute.
6. Remove from the heat and stir in the fruit and nuts.
7. Whip the cream and fold it in.
8. Place small spoonfuls of the mixture on to the baking sheets, leaving room for spreading.
9. Bake for 8-10 minutes.
10. After the biscuits have been in the oven for about 5 minutes, neaten the edges by drawing them together with a plain biscuit cutter.
11. Leave the biscuits to firm up slightly before removing the paper, then cool completely on a wire rack.
12. To finish, melt the chocolate in a basin over hot water and use to coat the flat underside of the biscuits.
Mark into wavy lines with a fork as the chocolate cools
2. Cover 3-4 baking sheets with oiled greaseproof paper.
3. Cut up the glace cherries and chop the mixed peel a little more finely if necessary.
4. Mix with the flaked and chopped almonds and the sultanas.
5. Melt the fat in a small saucepan, add the sugar, and boil for 1 minute.
6. Remove from the heat and stir in the fruit and nuts.
7. Whip the cream and fold it in.
8. Place small spoonfuls of the mixture on to the baking sheets, leaving room for spreading.
9. Bake for 8-10 minutes.
10. After the biscuits have been in the oven for about 5 minutes, neaten the edges by drawing them together with a plain biscuit cutter.
11. Leave the biscuits to firm up slightly before removing the paper, then cool completely on a wire rack.
12. To finish, melt the chocolate in a basin over hot water and use to coat the flat underside of the biscuits.
Mark into wavy lines with a fork as the chocolate cools
serving amount
makes 20-24
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