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Makes 16 – 20

Prep time: 20 min

Cooking time: 15-20 min



  • 60g (2oz) Caster Sugar
  • 60g (2oz) Butter
  • 1 tbsp clear honey
  • 60g (2oz) sifted plain flour
  • 45g (1 1/2oz) chopped orange peel
  • 45g (1 1/2oz) almond shivers or any nut of your choice
  • 1tsp lemon juice
  • 1tbsp double cream
  • 175g (6oz) milk or dark chocolate buttons


    1. Pre-heat the oven to 180C (350F / Gas 4). Line and prepare a baking tray with parchment paper.
    2. Put the sugar, butter and honey into a small saucepan, and melt over low heat. Allow to cool down until warm and stir in all the other ingredients except the chocolate.
    3. Using a teaspoon, drop spoonfuls of the mixture onto the baking sheets. Make sure to leave space between them as they will spread.
    4. Bake for 10 minutes or until golden. Leave them on the baking sheets for a few minutes, before lifting them onto a wire rack to cool completely.
    5. Meanwhile, melt chocolate in a bain marie by putting the chocolate in a bowl over a pan of gently simmering water. Make sure the bowl is not touching the water and mix occasionally.
    6. Once the chocolate has melted, spread a thin layer of the chocolate on the bottom of each biscuit. Place the biscuits back in the wire tray with the chocolate facing up. Add a second layer of chocolate if desired.
    7. If stored in an airtight container they will keep for 5 days.
    8. Enjoy!


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