50g butter (I like slightly salted)
50g golden caster sugar
50g golden syrup
50g plain flour or ground almonds
25g dried cranberries
25g sour cherries, finely chopped
25g dried apricots, chopped
25g blanched almonds, finely chopped
25g pecan pieces, finely chopped
200g white chocolate
Melt butter, sugar and golden syrup into a small pan over a low heat. Then stir in the flour and dried fruit and nuts.
On a baking sheet lined with baking parchment place small piles or the mix using two teaspoon. Bake in a preheated oven at 180 for bake for 8 minutes and remove from oven. Leave to cool for 5 minutes (not longer) and then transfer to a cooling rack to cool completely.
Once totally cooled melt the white chocolate in a heatproof bowl. Then with a teaspoon, put a small amount of the chocolate onto the back of each biscuit and using a fork to make a pattern of ridges through the melted chocolate. Leave to set on the rack chocolate side up.
You can also substitute dried blueberries, dried melon, mango or pineapple.
