miniature florentines

Ingredients:

115g (4oz) Butter
75g (3oz) Caster Sugar
1 x 15ml tbs Double Cream
115g (4oz) Flaked Almonds
50g (2oz) Chopped mixed peel
50g (2oz) glace cherries, halved
175g (6oz) Plain Chocolate, melted

Directions:

1. Melt the butter in a saucepan, add the sugar and stir to disolve. Add the cream and let the mixture bubble for 1 minute. Stir in the nuts, mixed peel and cherries.

2. Drop neat 1cm (1/2in) rounds of mixture on to baking trays lined with non-stick baking parchment, spacing well apart. Bake at 180′C/350′F/Gas Mark 4 for about 8 minutes until golden brown.

3. Leave for 30 seconds then, with a spatula, push each florentine into a neat round. Transfer to a wire rack to cool.

4. When hard, coat the base of each biscuit with melted chocoloate.

Variation

To make full size florentines, drop 2.5 cm (1in) rounds on to baking sheets and allow slightly longer cooking time.

Makes about 35

Pastry Chef’s Tip:
Chocolate can be melted in a microwave. Break into squares and place in a bowl. Microwave on MEDIUM for 1-2 minutes until soft.