Jewelled Fruit and Nut Treats

Divine 70% Dark and White Chocolate are used to finish off these delightful sweet treats. They are similar to Florentines - though lighter and crisper.

Author
Sue Ashwworth

Preperation & Quantity
Makes about 45

Ingredients
200 g (7 oz) butter
250 g (9 oz) caster sugar
100 g (4 oz) walnuts, chopped
100 g (4 oz) blanched almonds, chopped
50 g (2 oz) sultanas
50 g (2 oz) glace cherries, chopped
2 tbsp single cream
100 g bar Divine white chocolate
100 g bar Divine plain chocolate

Method
Pre-heat oven to 180°C, 350°F, Gas Mark 4. Line 2 baking sheets with non-stick baking parchment. 
Melt the butter over a low heat, then add the sugar and stir until it has dissolved. Boil the mixture for exactly 1 minute, then remove from the heat. Stir in the walnuts, almonds, sultanas, cherries and single cream. 
Drop  teaspoonfuls of the mixture onto the prepared baking sheets, allowing plenty of room for the mixture to spread. Bake for about 10 minutes, until golden brown. Leave the biscuits to cool for a few minutes, then transfer them to cooling racks whilst still warm to cool completely. Bake any remaining mixture in the same way. 
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. Spoon the white chocolate and the plain chocolate into separate small piping bags. Drizzle the chocolate over the surface of the biscuits and leave to set.

Cook's Tip from Sue Ashworth: Use just Divine 70% Dark and White Chocolate, if you prefer. You don't have to use piping bags for decorating the biscuits - you can just use a teaspoon to drizzle the chocolate over them.