150g Valrhona chocolate
25g unsalted butter
75g caster sugar
10g plain flour
65ml double cream
50g whole almonds, cut into thin slivers
50g flaked almonds
50g whole candied peel, chopped
25g glace cherries
25g angelica, or green glace cherries
Gently melt together the butter, sugar and flour in a pan.
When it's melted/dissolved, gradually add the cream, stirring until smooth.
Add the remaining ingredients (except the chocolate), stir well, and leave to cool a little.
Brush a baking sheet with melted butter and dust with flour, tapping off any excess.
Put heaped teaspoons of the mix onto your tray, flattening the top with the teaspoon as you go. Bake at Gas Mark 5 / 190°C / 375°F for 15 - 20 minutes until golden.
Remove from the oven and leave to harden for 2-3 mins, before transferring to a wire rack to cool.
Once cool, brush with melted chocolate.