by Leah Halmagyi


Cooking time: 15 minutes

80g unsalted butter
100g brown sugar
1 Tbsp honey
50g flaked almonds
80g dried peaches, chopped
30g currants
60g red glacé cherries, chopped
75g mixed peel
80g plain flour
200g dark chocolate, finely chopped

1 Preheat oven to 170°C. Combine the butter, sugar and honey in a small saucepan and set over a medium heat. Cook gently until the sugar has dissolved. Beat in the almonds, fruits and flour, then stir until smooth.
2 Place two-teaspoon amounts in lined muffin tins and bake for 12-15 minutes, until lightly browned. Allow to cool completely before turning out.
3 Melt half the chocolate gently in a bowl set over a pot of simmering water. Add the remaining chocolate and whisk until smooth. Smear the back of the cooled Florentines with chocolate, then set aside until firm.

COOK’S TIP: This recipe can be adapted to use an equal amount of any mix of nuts and fruits, provided they have been chopped appropriately.

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