Ingredients

• 1 cup (8 ounces) butter
• 1 1/4 cups (8 ounces) superfine sugar
• 1 cup (4 ounces) chopped walnuts
• 1 cup (4 ounces) chopped blanched almonds
• 1/2 cup (2 ounces) sultanas
• 1/2 cup (2 ounces) dried or glace cherries, chopped
• 2 tablespoons whipping cream
• 1 bar Divine white chocolate, broken into pieces
• 1 bar Divine plain chocolate, broken into pieces

Steps

1. Pre-heat oven to 180°C, 350°C.
2. Line 2 baking sheets with non-stick baking parchment.
3. Melt the butter in a heavy saucepan over a low heat, then add the sugar and stir until it has dissolved.
4. Boil the mixture for exactly 1 minute, then remove from the heat.
5. Stir in the walnuts, almonds, sultanas, cherries and cream.
6. Drop teaspoons of the mixture onto the prepared baking sheets, allowing plenty of room for the mixture to spread.
7. Bake for about 10 minutes, until golden brown.
8. Leave the biscuits to cool for a few minutes, then transfer them to cooling racks whilst still warm to cool completely.
9. Bake any remaining mixture in the same way.
10. Melt the two types of chocolate in separate bowls, placed over pans of gently simmering water. Take care that the chocolate does not get too hot.
11. Spoon the white chocolate and the plain chocolate into separate small piping bags.
12. Drizzle the chocolate over the surface of the biscuits and leave to set.