INGREDIENTS
- 120g flaked almonds
- 50g almonds, chopped
- 50g hazelnuts, chopped
- 35g dried cranberries
- 60g sultanas
- 25g plain flour, sifted
- 25g unsalted butter
- 50ml thickened cream
- 50g raw caster sugar
- 30g golden syrup (or honey)
- Pinch of salt
- Zest of 1 orange (optional)
- 200g good quality dark chocolate
METHOD
1. Preheat the oven to 170°C. Line a tray with baking paper.
2. Chop the almonds, and hazelnuts. Add to a bowl along with the flaked almonds.
3. Slice the dried cranberries in half, add to the bowl along with the sultanas, salt, and optional orange zest. Tip the flour into the bowl and stir carefully by hand to separate the ingredients.
4. Heat the thickened cream, butter, sugar and golden syrup until simmering; stir over low heat for 2–3 minutes, or until the sugar dissolves. Using a wooden spoon, carefully blend the mixture into the bowl of ingredients.
5. Using a slightly heaped tablespoon, put mounds of the mixture on the baking sheet placing them 1.5cm apart. Flatten with the back of the spoon into discs. Bake for 10-15 minutes until golden.
6. Place the chopped chocolate in a bowl and melt over a bain-marie. Stir until melted.
7. Using a spatula spread chocolate into the back of the florentines. Remove any excess chocolate, and harden the florentines at room temperature.