Florentine shortbread fingers

Method

1. Heat the oven to 160°C/140°C fan/gas 3. For the shortbread, put the flour, semolina and caster sugar into a food processor and whizz briefly. Add the butter and process until the ingredients start to stick together.
2. Tip the shortbread mixture into the prepared tin and press it down with the back of a spoon to line the base. Prick here and there with a fork, then bake for 35 minutes or until a pale biscuit colour. Remove from the oven, then increase the temperature to 190°C/170°C fan/gas 5.
3. For the florentine topping, put the butter, sugar, glucose syrup and cream into a medium heavy-based pan and stir over a low heat until the sugar has melted. Bring to the boil, cook for 1 minute, then remove from the heat and stir in the flour, a pinch of salt, the orange zest, almonds, cranberries and peel. Pour the mixture on top of the shortbread and spread it out evenly. Bake for 20 minutes or until the topping is golden brown and bubbling.
4. Remove from the oven and leave to cool. Remove the shortbread and cut into 12 thin fingers.