Florentines Recipe

• ¾ cup of flour
• 4 tablespoons of finely chopped almonds
• 4 tablespoons of finely chopped walnuts
• 4 tablespoons of finely chopped brazil nuts
• 4 tablespoons of finely chopped red and green glacé cherries
• 4 tablespoons of finely chopped mixed peel
• 4 tablespoons of mixed raisins, sultanas and currants
• 85 grams / 3 oz of butter
• ¾ cup of brown sugar
• 1 dessertspoon of golden syrup
• 200 grams / 8 oz of chocolate

In this recipe it is important to very finely chop the nuts and fruit. Preheat the oven to 180°C, 350°F or gas mark 4. Line several baking trays with cooking paper. In a large bowl stir the flour, nuts and fruit together until combined. In a smallsaucepan over a low to medium heat, combine the butter, syrup and brown sugar until the butter has melted and the sugar has dissolved. Add the butter and sugar mixture to the dry ingredients and stir thoroughly. Spoon heaped teaspoons of the mixtureonto the lined baking trays and press into circles remembering to leave room for the biscuits to spread. Bake for 7 to 8 minutes. After removing from the oven, be sure to leave the Florentines on the baking tray for 5 minutes until they are crisp before transferring to a cooling rack. When cool melt the chocolate in a medium sized bowl in a double boiler (bain-marie) or in the microwave. Spread one side of the Florentines with melted chocolate and place chocolate side up until set.

(Makes around 40)