Florentines made with cherries, honey and almonds are dangerously moreish
55g (2oz) butter
55g (2oz) demerara sugar
2tsp clear honey
1tbsp plain flour
4 glacÚ cherries, finely chopped
55g (2oz) mixed candied peel, finely chopped
55g (2oz) flaked almonds, chopped
175g (6oz) good-quality dark chocolate, broken into pieces
These florentines make a great present for a friend with a sweet tooth. Just pack them in a pretty box between sheets of greaseproof paper - and tie with a ribbon.
Preheat the oven to 180░C (350░F, gas mark 4) and line three baking trays with non-stick baking paper.
Tip the butter, sugar and honey into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, cherries, candied peel and almonds to the pan, stirring well.
Spoon teaspoons of the mixture on to the prepared baking trays, leaving plenty of room between each for them to spread. Bake in the oven for 6-8 mins or until golden brown. Allow the florentines to cool on the baking paper for a minute or so before lifting on to a cooling rack with a palette knife.
Melt the chocolate in a bowl set over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zigzag in the chocolate with a fork and leave to set, chocolate side up, on the rack.