165g of butter
110g of caster sugar
3 tbls of double cream
95g of ‘Mixed peel' – finely chopped
70g of ‘glacé cherries'
150g of flaked almonds – lightly crushed
35g of plain flour
250g of dark chocolate
Juice of ½ lemon

METHOD

Preheat the oven to 180ºc, Gas 4.
Prepare 2 baking trays lined with parchment.

Melt the butter in a saucepan, add the sugar and bring to the boil.
Pour in the cream, stir in the ‘mixed peel', cherries, almonds, flour and lemon juice and stir well before removing from the heat.

Using a teaspoon, drop rounded teaspoons of the mixture onto the baking trays, leaving a 10cm gap between each. Flatten the dough with the back of a spoon; before baking them in the centre of the oven for 7 minutes.
*Bake one tray at a time.

Using a palette knife, ease the loose edges of the biscuits towards the centre, to give a neat round shape. Return to the oven for a further 5- 6 min, until browned.

As the Florentines cool, lift and transfer to a cooling rack.

Melt the chocolate in a small basin set over simmering water. Using a teaspoon cover each flat underside and a little around the edge with chocolate, turn upside down and leave to set.

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