Florentines how to. In pictures (and then words).
20 mins + 4hrs cooling & setting time | makes 16 | molto facile
Melt 75g butter with 5 tbsp golden caster sugar until the sugar has dissolved and then mix in 3 tsp plain flour. Quickly in with 50g blanched almonds, 50g mixed peel, 25g sultanas and 25g dried cherries all chopped.
Plop teaspoons of the mixture very widely spaced on a greaseproof lined baking tray and bake for 10 mins. You’ll probs have to do this in batches.
Neaten the edges as they come out of the oven if you like, by pushing them in with a spatular, then leave them where they are to cool completely.
Melt 100g dark chocolate and spread over the flat side of the florentines and leave to set.