If you’re not a fan of white chocolate, use dark or milk instead.
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Yields:
20 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
222
Ingredients
200g
unsalted butter, softened
60g
icing sugar, sifted
300g
plain flour, plus extra to dust
Finely grated zest 1 orange
40g
cocktail cherries
60g
chopped mixed peel
50g
raisins
TO DECORATE
200g
white chocolate, chopped
40g
flaked almonds, toasted
Directions
Step 1In a medium bowl, using a handheld electric whisk, beat the butter and icing sugar until pale and fluffy. Add the flour, orange zest, cherries, mixed peel and raisins and mix with a wooden spoon until clumping together. Tip on to a work surface, shape into a disc, wrap and chill for 1hr.
Step 2Line 2 large baking sheets with baking parchment. Lightly flour a work surface and roll out dough to 3mm thick. Stamp out squares using a 7cm square fluted cutter (see GH TIP), rerolling and stamping trimmings (you should have about 20 squares). Transfer squares to the lined sheets, spacing slightly apart. Chill for 30min, to firm up.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 18-20min, or until pale golden at the edges. Leave to cool on the sheets for 10min, then transfer to a wire rack to cool completely.
Step 4To decorate, melt the white chocolate in a small heatproof bowl set over a pan of barely simmering water. Dip ⅓ of each biscuit into the melted chocolate, gently shaking off excess. Return to lined sheets. While the chocolate is still wet, sprinkle over the flaked almonds. Leave to set at room temperature (chill briefly, if needed) before serving.
GH TIP We used the Ateco 7cm Fluted Square Cutter (from the 5-piece set), available from Cake Cabinet. Alternatively, just cut into squares using a knife.
TO STORE Once set, keep in an airtight container at room temperature for up to 5 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
