 This is a classic and very luxurious Italian biscuit made with honey, nuts and fruit and topped with chocolate.
- 50g butter
- 50g demerara sugar
- 50g honey
- 50g plain flour
- 25g glacé cherries, finely chopped
- 50g mixed, candied, peel, finely chopped
- 25g mixed almonds
- 25g walnuts, finely chopped
- 175g plain chocolate
Method
- Heat the oven to 180C/fan 160C/gas 4.
- Line a large baking tray with greaseproof paper.
- Heat the butter, sugar and honey together in a pan until the sugar dissolves. Mix in the flour, nuts, mixed peel and cherries. Stir well to combine then remove from heat.
- Put teaspoons of the mixture onto baking trays leaving at least 6cm between them to spread.
- Place in an oven and bake for between 8 and 10 minutes, or until the biscuits are golden brown in colour.
- While still hottish, neaten up the edges using the side of a knife. Before completely cool transfer using a palette knife to a wire rack to cool completely.
- Melt the chocolate in a bowl over a pan of simmering water or in the microwave.
- When ready spread a little of the melted chocolate on the flat bottom of each Florentine, then place, chocolate side up, on the wire rack to set.
- Store in an air-tight container.
Ready in 25 minutes
Makes 16
|
