| 1. | Preheat oven to 160ºC. |
| 2. | Combine butter and condensed milk in a small bowl. |
| 3. | Combine almonds, coconut, cherries and sultanas until evenly distributed. Pour over butter mixture and quickly mix with a wooden spoon until mixture comes together. |
| 4. | Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. |
| 5. | When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months. |
| 6. | Tip: Use damp fingers to shape and flatten biscuits. |
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