Florentines are flat crispy almond biscuits made from a mix of sugar, cream, butter, almond slivers and mixed fruit. Do not use brown sugar, it contains molasses and changes the taste of the Florentines. For the sultanas, mixed peel and glacé cherries you can use mixed fruit but you still have to have glacé cherries as decoration!
100g unsalted butter
1 cup (250ml) cream
250g raw sugar
60g glacé cherries, chopped
500g almonds (400g slivered, 100g sliced)
100g mixed peel
75g plain flour
250g milk chocolate
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Put the butter, cream and sugar into a heavy based saucepan. Bring to a simmer and dissolve butter and sugar. It doesn’t matter if it boils a little.
In a bowl combine all the fruit, almonds and flour. Add the hot cream mixture and mix well.
Line a baking tray with baking paper.
Spoon tablespoonfuls of the mixture in mounds on tray. Dip a fork in a bowl of cold water, to prevent sticking, and use to flatten and spread the mounds into about 10 cm diameter rounds.
Place 1/2 a glacé cherry in to the middle of each.
Bake for about 10 to 12 minutes or until the Florentines are golden to light brown. Traditionally florentines are just a bit burnt around the edges. They should be nice and crispy when cool.
Take from the oven and after cooling a little on the baking trays, transfer to a rack.
Melt the chocolate and stir well until smooth and thick. Spread the smooth undersides of the Florentines with the chocolate and when on the point of setting mark with wavy lines using a decorating comb or a serrated knife.