Makes approximately 30 small biscuits for serving with creamy or fruit desserts, or with after dinner coffee.
40g (1½oz) butter
120ml (4fl oz) double cream
110g (4oz) sugar
110g (4oz) blanched almonds
110g (4oz) dried cranberries
50g (2oz) plain flour
Preheat oven to 180C/350F/M4.
In a small pan melt butter, cream and sugar together and bring to boil.
Remove from heat.
Place almonds in the chopper with a couple of teaspoons of the flour and chop to a rough texture – not fine. Stir into cream mix.
Chop cranberries briefly in chopper to reduce their size.
Stir into cream mixture and then stir in remaining flour, thoroughly.
Drop teaspoons of the mixture onto the prepared baking tray, leaving space between for them to spread. You may need to do a couple of batches.
Bake for 5 minutes in centre of oven.
Remove from oven and, with a knife, push the edges of the biscuits back into shape – they will have spread out unevenly.
Return to oven for a further 5-7 minutes, until well browned.
When cooked, leave for 10 minutes to firm up before removing from the tray.
Cool, and store in an airtight container.