INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Line two baking trays with baking paper.
Place the butter in small saucepan and heat gently until melted. Add the sugar, stir until dissolved, then bring the mixture to the boil. Remove from the heat and stir in the sultanas, glace cherries, glace ginger, sunflower seeds and almonds. Mix well, then beat in the cream.
Place small teaspoon of mixture onto the prepared baking trays, allowing plenty of space for the mixture to spread during baking . Bake in the preheated oven for 10 – 12 minutes, or until light golden in colour.
Remove from the oven and, while still hot, use a round biscuit cutter to pull in the edges to form perfect circles. Leave to cool and go crisp before removing from the baking trays.
Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water and stir until melted. Spread most of the chocolate onto a sheet of baking paper. When the chocolate is on the point of setting, place the biscuits flat-side down on the chocolate and let it harden completely.
Cut around the florentines and remove from the baking paper. Spread the remaining melted chocolate on the coated side of the florentines and use a form to mark waves in the chocolate. Leave to set.
INGREDIENTS
- 75 g / 2 3/4 oz Butter
- 75 g / 2 3/4 oz Caster sugar
- 25 g / 1 oz Sultanas or raisins
- 25 g / 1 oz Glace cherries, chopped
- 25 g / 1 oz Glace ginger, chopped
- 25 g / 1 oz Sunflower seeds
- 100 g / 3 1/2 oz Flake almonds
- 2 tbsp Double cream
- 175 g / 6 oz Plain or milk chocolate, broken into pieces
Making & Baking 