Rosalie's Cherry Almond Bars

Ingredients:
90g butter,
1/3cup caster sugar
1 egg yolk
1cup plain flour
1t. grated lemon rind
60g whole blanched almonds
60g whole glace cherries
4oz dark chocolate, melted

Method:
Combine softened butter, sugar and egg yolks to form a paste (a wooden spoon works best).
Stir in sifted flour, lemon rind, almonds and cherries.
Using floured hands form mixture into a bar approx 20 x 4cm.
Wrap in plastic wrap and refrigerate for an hour to set.
Preheat oven to 180.
Using a sharp knife knife cut into 5mm slices and bake for 10-15 minutes.
When cool dip half of each biscuit into the melted chocolate and shake off excess.
Refrigerate on trays to set.
Makes about 25.