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.
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.