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1
Put the currants, mixed peel and raisins in a bowl with the brandy.
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2
Stir, cover with cling film and put in the fridge to steep for anything from 1 hour to a week.
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3
When you're ready to use it, strain off any remaining liquid, then finely chop the fruit or whizz in a food processor.
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4
Preheat the oven to 200 degrees C/Mark 6 and line two baking trays with non-stick baking paper.
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5
Cream the butter, sugar, vanilla and zests.Warm the treacle in the microwave for 10 seconds on High and add to the butter mixture along with the spices.
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6
Mix well to combine.
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7
Roughly crush the toasted almonds with your hands and add to the butter mixture along with the flour, ground almonds and chopped fruit.
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8
Mix well to combine.
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9
Roll the mixture into walnut-sized balls with your hands, then roll each ball in the demerara sugar and place on the prepared trays, spacing them at least 2 cm apart.
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10
Bake for 10-15 minutes, until the biscuits look dry and slightly cracked on the surface.
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11
Set aside to cool on their trays for about 5 minutes, then use a palette knife to transfer them to a wire rack.
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12
While the biscuits are cooling, melt the chocolate, stirring regularly.
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13
Slide a sheet of greaseproof paper under the rack and spoon about a teaspoonful of chocolate onto each of the biscuits, letting it run down the sides.
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14
Allow it to set a little, but while it is still sticky, press some pretty decorations onto the top.
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15
I like to use holly sprigs made from sugar florist paste, Christmas sprinkles or finely chopped glace cherries.
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16
Allow the chocolate to set completely before serving.
