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Ingredients
- 80 g butter
- ½ cup caster sugar
- ⅓ cup milk
- ½ cup plain flour, sifted
- ¼ cup sultanas
- ¼ cup glacé cherries, roughly chopped
- ¼ cup mixed peel
- 50 g flaked almonds
- 150 g dark chocolate, chopped
Method
1. Combine butter, sugar and milk in a pan and heat gently until butter melts, then bring to the boil. Remove from heat and cool for 3 minutes. Add sifted flour and stir until smooth, then add sultanas, mixed peel, cherries and almonds.
2. Drop tablespoons of mixture on greased baking trays, allow room for spreading. Bake at 180°C for 15–20 minutes, or until golden brown. Cool on trays for 2–3 minutes. Transfer to a wire rack to cool completely.
3. Melt chocolate in a bowl over hot water. Spread evenly over flat side of biscuits and mark lines on each side of fork. Leave until chocolate hardens before serving. Store in an airtight container.
