Ingredients:

  • 115g Unsalted Butter
  • 100g Granulated Sugar
  • 60ml Heavy Cream (Double Cream)
  • 50g All-Purpose Flour (Plain Flour)
  • 1/4 teaspoon Fine Sea Salt
  • 150g Sliced or Flaked Almonds (Lightly toasted)
  • 50g Dried Cherries or Candied Orange Peel (finely chopped)
  • 100g Dark Chocolate (60–70% cocoa solids, optional for finish)

Instructions:

  1. Toast the flaked almonds gently until fragrant. Set aside. Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
  2. In a heavy-bottomed saucepan, combine butter, sugar, and heavy cream. Heat over medium heat, stirring constantly until the butter is melted and the sugar is fully dissolved.
  3. Bring the mixture to a gentle boil. Cook for 3–5 minutes without stirring excessively, allowing the mixture to reach a light amber caramel colour.
  4. Remove from heat immediately. Swiftly whisk in the flour and salt until just combined.
  5. Fold in the toasted almonds and any dried fruit until everything is evenly coated in the caramel mixture.
  6. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes to firm up the caramel base.
  7. Drop small teaspoons (about 1 level tablespoon) of the chilled mixture onto the lined sheets, ensuring there is at least 2 inches of space between portions.
  8. Bake for 8–12 minutes. Watch closely; the edges should be deeply golden brown and lacy, and the centre should look bubbly and set.
  9. Let the cookies cool on the sheet for only 2–3 minutes, then carefully transfer them using a thin spatula to a wire rack to cool completely.
  10. Once completely cool, melt the dark chocolate. Drizzle or spread a thin layer onto the flat bottom side of half the cookies. Allow the chocolate to set fully before stacking.