125 grams butter, softened
½ cup caster sugar
1/3 cup golden syrup
¼ cup plain flour, sifted
1 cup slivered almonds
1 cup chopped Ocean Spray® Craisins® dried cranberries
¼ cup finely chopped mixed peel
200 grams dark chocolate, chopped
Preheat oven to 160˚C. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the golden syrup and beat until combined.
Add the flour and beat until combined. Fold through the almonds, Craisins® and mixed peel. Place 2 teaspoonfuls on baking trays lined with non-stick baking paper, leaving room to spread, and flatten gently with damp hands. Bake for 8 – 10 minutes or until golden. Cool on the tray for 5 minutes.
Transfer to a wire rack to cool completely. Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
Spoon into a piping bag* and pipe onto cookies. Allow to cool and set.
(* You can also use a zip-lock bag with one corner snipped off.)