- 50g unsalted butter
- 50g golden syrup
- 50g demerara sugar
- 50g gluten and wheat free plain flour (I use Doves Farm)
- 50g candied peel - chopped
- 25g dried cranberries - chopped
- 25g flaked almonds
- 25g walnuts - chopped
- 200g plain chocolate (70% cocoa solids ideally)
Preheat the oven to 180°C, 160°C, 350F, gas mark 4. Line three baking trays with baking paper.
In a small pan place the butter, sugar and syrup and heat it gently until the butter has melted.
Remove from the heat and stir in the flour, cranberries, peel and nuts and mix well.
Spoon teaspoonfuls of the mixture on to the prepared baking trays, 6 on each. Make sure there is plenty of room for the mixture to spread during cooking.
Bake in the preheated oven for 8 - 10 minutes, until they are golden brown. I find it easier cooking one tray at a time. Allow them to cool slightly in the trays before transferring to a wire rack using a fish slice or palette knife to cool completely.