These colourful, chewy biscuits are delicious served with ice cream and are certain to disappear as soon as they are served. Store them in an airtight container.
ingredients
makes 30
4 tbsp butter
8 tbsp superfine sugar
1/4 cup chopped mixed candied cherries
2 tablespoons chopped orange peel
1/2 cup flaked almonds
1/2 cup chopped walnuts
1 tbsp chopped glace ginger
2 tbsp All purpose flour
1/2 tsp ground ginger
To Finish
2 ounce plain chocolate
2 ounce white chocolate
method
1. Preheat the oven to 180°C (350°F). Whisk together the butter and sugar in a mixing bowl until they are light and fluffy. Thoroughly mix in all the remaining ingredients, except for the chocolate.
2. Cut a piece of non-stick baking paper large enough to fit your baking trays. Put 4 small spoonfuls of the mixture on to each tray, spacing them well apart to allow for spreading. Gently flatten the biscuits with the palm of your hand and bake them for 5 minutes.
3. Remove the biscuits from the oven and flatten them with a wet fork, shaping them into neat rounds. Return to the oven for 3-4 minutes, until they are golden brown.
4. Allow the biscuits to cool on the baking trays for 2 minutes, to firm up, and then, using a palette knife, carefully transfer them to a wire rack. When the biscuits are cold and firm, melt the plain and the white chocolate. Spread dark chocolate on the undersides of half the biscuits and spread white chocolate on the undersides of the rest.
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