( MAKES 10 )
This recipe uses no eggs or flour. Ready in 2 to 3 hours (or ideally, overnight).
- Preheat the oven to 170C.
- Gently heat butter and sugar in a saucepan until sugar is dissolved.
- Add peel, currants and almonds and keep stirring over the gentle heat. Make sure everything is coated in the butter mixture.
- Divide the mixture between 10 silicon Texas muffin pans. Tear the glacé cherries in half and place firmly on top of the mix.
- Bake for 36 minutes or until golden brown.
- Leave to cool in pan for a couple of hours - overnight is ideal. Never try to get them out of the pan until completely cool, as they will break.
- If you do have a breakage, you can use the pieces as an amazing addition to softened vanilla icecream.
- Melt the chocolate in the microwave, or in a bowl over boiling water, then swirl the chocolate around the cooled biscuit with the back of a stainless steel teaspoon.
- Cool and store in an airtight container in the fridge for up to a week, but they will never last that long.