- December 2006
- Makes 24
- Takes 30 minutes to make, 14-16 minutes to bake, plus cooling and setting
These chewy, caramel-y and luxurious cookies are generously spread with milk chocolate and they double up as the perfect recipe to bake with kids.
- Vegetarian recipes
- 50g unsalted butter
- 50g golden caster sugar
- 2 tsp runny honey
- 50g plain flour
- 40g chopped mixed candied peel
- 40g mixed glacé cherries, chopped
- 50g toasted flaked almonds, lightly crushed
- 150g milk chocolate, broken up
- Preheat the oven to 180°C/fan160°C/gas 4. Line 2 large baking trays with non-stick baking paper.
- Melt the butter, sugar and honey in a pan over a medium-low heat, stirring to dissolve the sugar. Remove from the heat and cool to room temperature. Stir in the flour, candied peel, cherries and almonds.
- Using your hands, shape the mixture into small mounds, then place 9 on each baking tray, spaced apart. Press down each mound slightly. Bake for 7-8 minutes, until the biscuits have spread and are golden. Leave for 5 minutes to firm up, then transfer to a wire rack to cool. Repeat with the remaining mixture, to make 24 florentines.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water – don’t let the bowl touch the water. Remove from the heat and stir until smooth. Using a palette knife, spread the flat side of each biscuit with the chocolate and allow to set. Spread another layer of chocolate over the first and use a fork to mark wavy lines. Set once again.
To store: Layer up the florentines in 2 freezerproof containers with baking paper in between. Cover, label, and freeze for up to 1 month. Thaw overnight before eating.
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