50g demerara sugar
50g golden syrup
50g plain flour
4 glace cherries, finely chopped
25g candied peel, finely chopped
25g golden sultanas
50g mixed almonds and walnuts, finely chopped
Heat the butter, sugar and syrup in a heavy-based saucepan without letting it catch, until the butter has melted. Remove from the heat and add the flour, cherries, candied peel, sultanas and nuts to the pan and stir well to mix.
Drop heaped teaspoonful’s of this Florentine mixture onto the non-stick baking sheet, leaving a generous gap between each.
Place in the oven to cook for 8 -10 minutes, or until they have spread out flat and the edges have turned golden-brown.
Remove from the oven and leave to firm up for 2-3 minutes, re-forming them into shape if necessary with a palette knife. When set enough to hold their shape, remove from the tray to a wire rack to cool.
Melt the chocolate and paint the undersides of the cooled Florentines with the chocolate using a pastry brush. More than one coat may be necessary for a good thick layer of chocolate.
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