Florentines^★

• 90g butter
• 115g caster sugar
• ¼ tsp salt
• 20g plain flour
• 115g flaked almonds
• 30g chopped sultanas
• 30g chopped glacé cherries
• 30g candied mixed peel
• plus other dried/candied fruit, nuts, angelica, crystalised ginger etc
• 1 tbsp double cream
• 115g plain chocolate for coating
• Baking sheets lined with greaseproof or silicone paper

Over a low heat in a high sided pan melt the butter. Then add sugar and salt and dissolve slowly without stirring too much

Add flour and stir gently until smooth

Add all other ingredients except chocolate

Drop tbspfuls on to baking paper lined tray leaving plenty of space (they spread a lot)

Bake for 15 mins at gas mark 4/180°C/160°C Fan

While still warm scrape the spread flortentines into neater piles then leave to cool completely & peel them off the paper

Melt chocolate in wide shallow bowl then dip or paint on chocolate to florentine bases

Leave chocolate side up on tray in fridge to cool