1 oz cherries
1.5 oz flaked almonds
2.5 oz unsalted butter
2 oz caster sugar
2 tbsp double cream
1 oz sunflower seeds
0.75 oz chopped mixed peel
0.5 oz plain white flour
4 oz dark chocolate, plain pieces
Crush the almonds slightly.
Prepare roughly cut pieces of cherries.
Prepare a solution of sugar in the butter and bring to the boil. Away from the heat, mix in flour, almonds, cherries, sultanas, mixed peel, sunflower seeds and cream. Grease a sheet of baking paper and place heaped teaspoonful amounts of the mixture onto it ensuring there is enough room for expansion during cooking. Bake till the edges are golden brown in 180 degrees centigrade (gas mark 4, 350 F) for about 7 minutes.
Take out of the oven and use a plain large metal biscuit cutter to make rounds by pushing into the biscuits. Bake again until golden brown.
Cool for a couple of minutes before removing to a wire rack for complete cooling.
Prepare melted chocolate by heating in a bowl over water at boiling point. Then take each biscuit and dip it into the chocolate so all the edge is covered. Place on non-stick paper till cooled.