Serves 24
Ingredients
90g butter
1 tablespoon cream
½ cup sugar
50g slivered almonds
¼ cup sultanas
¼ cup chopped glacé fruits (e.g. cherries, apricots, or pineapple)
2 tablespoons mixed peel
150g Unichoc Compounded Chocolate, melted
Method
- Preheat the oven to 180°C. Place the butter, cream and sugar in a saucepan, and bring slowly to the boil to dissolve the sugar. Cook for 2 minutes.
- Add the almonds and fruit, and stir well. Cool for 5 minutes.
- Place 2–4 heaped teaspoonfuls of the mixture onto a lightly greased baking tray (allow plenty of room between them for spreading).
- Bake at 180°C for 8 minutes or until they are golden brown. Remove from the oven and press the edges back to make neat shapes. When just firm, remove with a spatula to wire racks to cool.
- Repeat to make more biscuits, remembering to place a maximum of four at a time on the baking tray.
- When the biscuits are cold, spread the flat side of each with the melted chocolate, using a fork to make wavy patterns. Leave to set.
Note: Unichoc Compounded Chocolate, ideal for all decorative work, is designed to be easy to work with, melts more readily, sets hard at room temperature, and gives a high sheen or gloss.