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Baking and Desserts

Honey Fruit and Almond Thins

Ingredients Makes 10 biscuits
Suggested Honey:SCOTTISH BEEKEEPERS

• 65g (2½ oz) butter
• 25g (1oz) caster sugar
• 30ml (2 tbsp) Rowse clear honey
• 25g (1oz) glacé cherries, chopped
• 40g (1½ oz) dried tropical fruits, chopped
• 50g (2oz) flaked almonds
• 25g (1oz) plain flour
• 75g (3oz) plain chocolate, melted

Method

1

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease 2 baking sheets or line with baking parchment. Melt the butter in a small saucepan, stir in the sugar and honey and heat gently until bubbling. Remove from the heat and stir in the cherries, tropical fruits, almonds and flour.

2

Place 5 heaped teaspoonsful on each baking sheet, spacing apart. Bake one tray at a time for 6-8 minutes, until the edges are golden. Remove from the oven and using a 7.5cm (3 inch) plain biscuit cutter, push the edges into the centre to give neat round biscuits. Return to the oven for 2 minutes, or until deep golden.

3

Leave to cool slightly then transfer to a wire rack to cool. Spread the bases with melted chocolate and place on a sheet of baking parchment, or drizzle chocolate over the top and leave to set. Store in an airtight container.