1. In a mixing bowl, cream softened butter (just left to stand on the side for half hour before using will soften enough) with light muscovado sugar then beat in the gluten free flour and mixed spice.

2. Bring the ingredients together with your hands to form a dough, if to crumbly and falls apart easily, add water a teaspoon at a time but make sure it doesn't go to wet - you should need no more than 1 tablespoon.

3. Add in the almonds, cherries and fruit and knead into the mix. Roll into a sausage around 15cm long and wrap in clingfilm, let firm up in the fridge for at least an hour.

4. Slice into 12 pieces and place on a baking tray, leave a fair gap between them as they spread.

5. Bake on gas 4/180c for 15 mins, meanwhile rolls small pieces of marzipan to around chickpea size, I used 3 pieces on each cookie.

6. After the cookies have baked for 15 mins, take out of the oven and add the marzipan to the top of the cookies, return to the over for a further 10 mins until the tops are golden and the marzipan has started to brown.

7. Let the biscuits cool on the tray for at least 5 minutes before attempting to lift off as they are super fragile when hot. Allow to go completely cold so they crisp up before eating!