Almond and ginger rochers

Method

1. Preheat the oven to 180ºC/fan 160ºC/gas 4. Mix the icing sugar, nuts, cherries and ginger together until lightly coated and spread out on a baking tray lined with non-stick baking paper. Cook for 8-10 minutes, stirring halfway, until golden.
2. Heat the golden syrup in a wide-based saucepan over a medium heat until bubbling. After a minute or so the syrup will start to caramelise at the edges; wait until it turns a rich brown colour, then remove from the heat. Immediately add the nut mixture and stir to coat.
3. Lay out a clean sheet of non-stick baking paper and drop heaped teaspoonfuls of the mixture onto it. Leave until cool enough to handle, then use wet hands to roll into little balls.
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4. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water, stirring occasionally. Scrape the melted chocolate into a strong plastic bag or disposable piping bag. Snip off 1 corner and drizzle the nut clusters with chocolate. Leave to cool and set for 20 minutes, then transfer to petit four cases. Box or wrap in cellophane and store for 1-2 weeks.