|Sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Sifted flour||3 Tablespoon|
|Cream||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon (plus 1 tablespoon extra)|
|Candied orange peel||1⁄4 Cup (4 tbs), finely chopped|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate||8 Ounce|
Combine sugar, cream, honey and butter in a leavy saucepan.
Stir over low heat until sugar s dissolved.
Raise heat and boil without stir- ing until a ball forms when a little of the nixture is dropped into cold water.
Stir in orange peel, nuts and flour.
)rop small rounds of batter on a greased and loured cookie sheet, leaving at least 2" bet- ween cookies.
Flatten each one with a fork lipped in milk.
Bake at 425° F for about 8 nins.
Take tin out of oven and immediately iull each one back into shape with a round reased 3" cutter.
This will ensure their final ound shape.
When cookies are firm, remove rom tin and cool on a wire rack.
Stir in extra butter and coat underside of each cookie with melted chocolate.