Step 1

Preheat the oven to 180C / 350F / 160C fan forced. Grease the holes of a 12 hole muffin tin with butter, then place a strip of non-stick baking paper about 1 inch wide into each with the ends sticking out.

Step 2

Place the almonds, cornflakes, cherries, sultanas and orange zest in a large bowl and set aside.

Step 3

Mix together the butter, sugar, honey and flour in a saucepan over low heat until the sugar dissolves.

Step 4

Pour the sauce all over the almond mixture and mix well. It will be sticky but keep mixing until everything is coated.

Step 5

Dollop large spoonfuls of the mixture into the pan without pressing it down. This will make 10 cookies.

Step 6

Bake for 16-18 minutes, turning at the halfway mark, until golden in colour.

Step 7

Allow them to cool completely in the tin, then use the ends of the overhanging baking paper to lift them out.

Step 8

Melt the chocolate and dip the bases of the cookies in, then sit them upside down on a tray in the fridge to set.