oz) pistachio kernels, chopped Preheat the oven to 175°C (340°F/Gas 3–4). Line 2 baking trays with baking paper.
Place the orange peel, cherries, nuts, orange blossom water and flour in a bowl and stir to combine.
Place the butter, sugar, honey and cream in a saucepan over medium heat, bring to the boil and cook until it reaches 112°C (234°F; soft-ball stage) on a candy thermometer. Add to the fruit and nut mixture and stir to combine.
Drop 1-tablespoon amounts of mixture about 5 cm (2 inches) apart on the trays and flatten slightly. Bake for 12–14 minutes or until golden and set. Cool on the trays completely.
Place the melted chocolate in a small piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe stripes across each cookie. Leave to set. Store in an airtight container for up to 1 week.
MAKES 20
35 g (1¼ oz) chopped candied orange peel
100 g (3½ oz) dried sour cherries
80 g (2¾ oz) flaked almonds
65 g (2 oz) pistachio kernels, chopped
1¼ teaspoons orange blossom water
35 g (1¼ oz/¼ cup) plain (all-purpose) flour
40 g (1½ oz) unsalted butter
60 g (2¼ oz) caster (superfine) sugar
60 g (2¼ oz) honey
80 ml (2½ fl oz/ cup) pouring (single) cream
85 g (3 oz) dark chocolate (70% cocoa solids), melted