Florentines
These are one of my personal favourites and you can vary them to match your taste by adding YOUR favourite fruits and nuts.
Florentines
Perfectly nutty, fruity and chocolaty
Ingredients
- 60 g butter
- 50 g caster sugar
- 30 ml cream
- 25 g glace cherries
- 25 g raisins
- 25 g candied peel
- 50 g flaked almonds
- 30 ml flour
For dipping
- 150 g dark chocolate
Instructions
- Preheat the oven to 180°C, and prepare a baking tray by lining with baking paper or silicone mat.
- In a small pot, melt the butter, add the sugar and heat until bubbling.
- Remove from the heat and add the rest of the ingredients. Place teaspoonfuls on the baking tray leaving lots of space for spreading (maximum of 6 per tray).
- Bake for 8 minutes, until the mix has spread. Remove the tray from the oven and immediately use a round cookie cutter to pull the edges in and create a perfect circle. I use an 8cm one but could be larger or smaller depending on your preference
- Leave to cool completely on the baking paper (or silicone mat).
- Meanwhile melt the chocolate. Dip each biscuit into the chocolate and set back on the non-stick mat to set. Store in an airtight container.