Florentines

Method

1. Preheat the oven to 180°C, 350°F, Gas 4. Line 2 baking sheets with non-stick baking parchment.
2. Place 50g (2oz) each unsalted butter, demerara sugar and golden syrup in a small pan.
3. Heat gently until the sugar has dissolved.
4. Remove from the heat and stir in 50g (2oz) plain flour, 6 chopped glacé cherries, 50g (2oz) mixed peel, 25g (1oz) chopped mixed nuts and 25g (1oz) flaked almonds.
5. Spoon large teaspoonfuls of the mixture on to the baking sheets, leaving plenty of room between them to allow for spreading.
6. Bake for 8-10 mins or until golden brown. If the florentines have become a little misshapen use a round metal cookie cutter while they're still hot and pliable, to reshape them into circles.
7. Allow the florentines to cool for a few minutes until firm enough to remove with a fish slice.
8. Cool on a wire rack.
9. Coat the underside of each florentine with a little melted plain chocolate and leave to set, chocolate side up, on a cooling rack.